2. Specialty Desserts Section 30-4

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Frozen Desserts Ice Cream. Frozen Yogurt. Sherbet. Sorbet.

4. Section 30-4 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Custards & Pudding Custard: Desserts made from eggs, milk or cream, flavorings, and sweeteners. Pudding: Desserts made from milk, sugar, eggs, flavorings, and cornstarch or cream.

5. Section 30-4 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Custards & Pudding (continued) Stirred Custards: Cooked on the range in a double boiler or saucepan; must be stirred constantly; does not set firmly. Baked Custards: Baked in a water bath; Remove from oven when the center is slightly fluid; Firmly set when done.

6. Section 30-4 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Puddings Starch-thickened: Boiled in a saucepan and poured into molds. Baked: Add large amount of bread or a custard to make bread pudding ‑ or rice to make rice pudding and bake.

7. Section 30-4 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Bavarians, Chiffons & Mousses Bavarian Cream: Made of whipped cream, gelatin, and flavored custard sauce. Chiffons: Made of meringue, gelatin, and flavored custard sauce. Mousse: A light and airy dessert made with meringue and whipped cream; Fresh fruit or chocolate often serves as the base.

8. Section 30-4 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Storing & Serving Desserts Any dessert with eggs or cream should be: refrigerated or frozen. Ice cream and sherbet should be: stored at 0ºF or lower. Before serving frozen desserts: hold them between 8ºF-15ºF for 14 hours so they will be soft enough to eat.