PART 5: THE CUSTARD CONTINUUM Flashcards
What is chawanmushi?
An egg custard dish found in Japan. Unlike many other custards, it is usually eaten as a dish in a meal. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ. Since egg custard, along with soup, can’t be picked up by chopsticks, it’s one of the few Japanese dishes that are eaten with a spoon.
The key to custards excellence is what?
Texture. You should be able to see the satiny smoothness the moment you cut into it.
What is the key to this texture?
Proper cooking.
Custards are often cooked in what?
Water bath, or bain marie, to ensure the temperature doesn’t get hotter than 212ºF and the egg cooks gently.
What happens if the eggs get too hot?
The egg proteins bunch up and the custard curdles and sets with a spongy porous texture.
What should a custard look like when properly cooked?
It shouldn’t be liquidy when you jiggle the dish, but nor should it be so cooked that there is no jiggle–that’s overcooked. It should be gently set at the outside and seem to have just crossed over the line between liquid and not solid, but the center should still have a little jiggle to it.
Do you need to cover cooked custard?
Depends. Some, like flan and creme brûlée, are flipped or caramelized with sugar; a skin doesn’t necessarily matter. But if you are serving the custard as is and don’t want the skin, then you should cover the custard, or the water bath, so that it bakes in a moist environment. Parchment topped with aluminum foils is a good one, some brands of plastic wrap, and lids that won’t collect moisture and drip back onto the custard.
As with most fundamental preparations, the custard has a continuum based on what ingredients go into it and how much of each, relative to others. They can be grouped into three distinct categories. What are they?
Free-standing, in a vessel, and as a sauce.
Custards that a free-standing need a little more structure. How is this achieved?
The structure is provided by egg whites, so dishes such as quiche, creme caramel, and cheese-cake usually include whole eggs.
Custards that are served in a dish require less structure. What is omitted?
Egg whites are usually left out; they may use only yolk. Creme brûlée and pot de creme, for example, which are cooked in their serving vessels in a water bath.
Custard sauces, based on creme anglaise, use only egg ______ and are cooked on the stovetop.
Yolks
Creme anglaise ticket with starch is what?
Pastry cream.
CUSTARD, FREE-STANDING
2 PARTS LIQUID: 1 PART EGG
Large eggs are about how many ounces?
2 ounces
16 ounces of milk blended with 4 large eggs will give you an excellent what?
Custard
How many eggs does it take to set 3/4 of a cup of milk into a perfect custard?
1 egg, so, as with all ratios and recipes, it can vary.
If you intend to turn the custard out and it needs to hold its shape, stick with what ratio?
The basic 2:1 ratio.
Why are extra yolks often added?
Texture and richness.
Do the quantity of fat and sugar affect the final outcome of custard? Explain.
Yes. If you’re using a lot of sugar, you may need to add a little more protein for structure. If you’re using only heavy cream, you may need less.
Can custards be flavored with anything?
Yes
In classical French cuisine, a custard can be diced and used as a garnish in consommé, which is called what?
Royale
Custards can be divided into these three categories.
Pourable, so delicate they must be served in a dish or container, and custards that have enough body that they can stand on their own.
What are quiches?
Custards baked in a crust that are usually loaded with interior garnish.
Custards shine brightest on which side of the meal?
The sweet side.
CLASSIC CREME CARAMEL RATIO
2 PARTS LIQUID: 1 PART EGG: 1/2 PART SUGAR (with a pinch of salt)
