14 Custards, Creams and Sauces

Chapter Objectives After studying this chapter, you will be able to: explain the function of eggs in custards and creams. prepare a variety of custards. prepare a variety of creams. prepare a variety of mousses and other fillings. continued on next slide

Chapter Objectives After studying this chapter, you will be able to: prepare a variety of hot dessert soufflés and cheesecakes. prepare a variety of dessert sauces. use these products in preparing and serving other pastry and dessert items.

Custards Any liquid thickened by coagulation of egg proteins. Consistency depends on: ratio of eggs to liquid. whether whole eggs or just yolks are used. type of liquid used. Custard can be stirred or baked.

Custards and Egg Safety Eggs are easily contaminated by bacteria such as salmonella that cause food-borne illnesses. Custards cannot be heated to temperatures high enough to destroy these bacteria without first curdling the eggs. Follow strict sanitary guidelines when preparing custards.

Stirred Custards Stirred custards: Are cooked on top of the stove. Must be stirred throughout to stabilize the eggs and prevent curdling. Can be used as a dessert sauce, incorporated into a complex dessert or eaten alone. continued on next slide

Stirred Custards Common stirred custards include: Vanilla custard sauce. Pastry cream. Sabayon. Curd fillings.

Procedure for Making Stirred Custards Heat milk and/or cream with flavorings. Whisk together eggs and sugar separately. Improperly blended egg yolks and sugar will congeal, creating lumps in the custard. Temper the egg yolks with some of the heated milk or cream. continued on next slide

Procedure for Making Stirred Custards Cook stirring constantly to 185°F (85°C). Immediately chill over and ice bath and refrigerate.

Baked Custards Baked custards are liquids thickened by the coagulation of egg proteins, although the thickening occurs in the oven. The container of liquid custard is usually placed in a hot water bath before cooking to protect the eggs from curdling. continued on next slide

Baked Custards Texture and flavor depend on quantity and types of ingredients used.

Types of Baked Custards Baked custards can be simple egg and milk mixtures such as flan, or include other ingredients are suspended in the mixture: Crème caramel Crème brûlée Cheesecake continued on next slide

Types of Baked Custards Baked custards can be simple egg and milk mixtures such as flan, or include other ingredients are suspended in the mixture: Rice pudding Bread pudding

Soufflés There are light, fluffy baked custards. They start with a custard base and are then: often thickened with flour. lightened with whipped eggs. baked. continued on next slide

Soufflés The air in the egg whites expands to create light, fluffy texture that causes the mixture to rise. Soufflés will collapse very quickly when removed from the oven.

Creams Light, fluffy or creamy textured dessert Items made with whipped egg whites, whipped cream or both. Crème Chantilly Whipped, sweetened dairy cream Bavarian cream Thickened with gelatin continued on next slide

Creams Items made with whipped egg whites, whipped cream or both. Chiffon Thickened with gelatin and lightened with whipped egg whites Mousse Thickened with cooked eggs, chocolate and lightened with whipped cream, whipped egg whites, whipped egg yolks or a combination.

Table 14.1 Cream (Crème) Components

Table 14.2 Troubleshooting Chart for Custards and Creams

Table 14.2 (continued) Troubleshooting Chart for Custards and Creams

Dessert Sauces Provide moisture, flavor, texture and enhance presentation. Vanilla custard, the principal dessert sauce, is made with milk and cream. Fruit and fruit coulis continued on next slide

Dessert Sauces Caramel Butter Wine Chocolate syrup

Convenience Products Offer speed, quality control and reduced labor costs For most mousses, gelatins or creams, milk or other liquid is added to a powder and then the mixture is whipped until the desired consistency is obtained. continued on next slide

Convenience Products Cooking is usually not required although flan, pudding and baked custard mixes may require cooking.