Gilbert Noussitou 2010G_L CHAPTER 35 CUSTARDS, CREAMS, PUDDINGS, FROZEN DESSERTS AND DESSERT SAUCES

Gilbert Noussitou 2010G_L Safety Alert: Eggs and Sanitation All egg products are high-protein foods that are easily contaminated by bacteria that can cause food-borne illnesses –Keep clean, including your hands –When separating eggs, minimize contact with your hands –Heat milk prior to making custards –Chill finished product quickly –Do not use fingers to taste –Do not store custards at room temperature –Purchase pasteurized products if possible

Gilbert Noussitou 2010G_L Custards Stirred custards –Vanilla custard sauce (Crème Anglaise) –Sabayon –Curd Fillings (lemon, lime) Baked custards –Crème caramel –Crème brûlée –Cheese cake Custard are any liquid thickened by the coagulation of egg protein

Gilbert Noussitou 2010G_L Puddings Custard puddings (Starch thickened) or Creams –Cornstarch pudding (Blancmange) –Pastry cream –Chocolate pudding –Etc. Baked puddings –Rice pudding –Bread pudding –Soufflés Puddings are generally custards thickened with the addition of a starchy ingredient

Gilbert Noussitou 2010G_L Vanilla Custard Sauce

Gilbert Noussitou 2010G_L Creams Crème Chantilly Bavarian cream –Charlotte Royale and charlotte Russe Chiffon Mousse

Gilbert Noussitou 2010G_L Frozen Desserts Stir-frozen –Ice creams –Gelatos –Sherbets –Sorbets –Granités Still-frozen –Frozen soufflés –Marquise –Neapolitans –Semifreddi

Gilbert Noussitou 2010G_L Lemon Sorbet

Gilbert Noussitou 2010G_L Dessert Sauces Fruit purées Coulis Caramel sauce Chocolate syrup

Gilbert Noussitou 2010G_L Dessert Sauces Raspberry CoulisCaramel Sauce