American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Six Unit 11 Creams and Custards

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Define important sanitation and handling procedures for creams and custards Evaluate fluid milk products Describe cooking principles of creams and custards List the cooking steps for creams and custards

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Balloon whip Bloom Chinois Fluid milk Homogenized milk Liaison Nappé Pasteurized milk Stiff peaks Standardization Tempering

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Food Safety Precautions Ensure creams, custards, and fillings are cooled quickly and maintained at safe temperatures Creams, custards, and fillings need special handling, especially during hot summer months Since many creams are not baked, they spoil rapidly

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Food Safety Precautions Specific precautions: Maintain extreme cleanliness Use only stainless steel containers Use shallow pans to allow for quick cooling Discard any leftover or day-old creams (harmful bacteria may not impart a bad taste) Do not use hands for stirring

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Dairy Products Milks Whole – 3.25% milk fat Pasteurized – heated for safety Homogenized – will not produce cream layer Standardized – to maintain consistent fat content Vitamin D – fortified with Vitamin D Low-Fat – 2% milk fat Skim – <1% milk fat Non-Fat / Fat-Free – <0.1% milk fat

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Dairy Products Cultured buttermilk Yogurt Whipping cream Type of Cream% Butterfat Light cream16% – 20% Medium cream20% – 25% Whipping cream28% – 32% Heavy cream32% – 36% Extra heavy cream40% Half & Half10% – 12%

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Procedure for Whipping Cream Chill the bowl, whisk, and cream Whip using a balloon whip, using a steady, vigorous hand motion Whip until it gets visibly thicker Add sugar or desired flavoring Continue whipping until cream forms stiff peaks

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Sauces, Custards, and Creams Sauces (stabilizer = egg yolks w/ no starch) English Sauce (Sauce Anglaise) Custards (stabilizer = whole eggs and starch) Vanilla Custard Crème Caramel or Crème Brulee Pastry cream (stabilizer = butter and egg yolks) Puddings (stabilizer = flour, cornstarch, or gelatin) Bavarian cream (stabilizer = gelatin) Soufflé (stabilizer = whipped egg whites)

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved English Sauce (Sauce Anglaise)

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved English Sauce Recipe English Sauce (Sauce Anglaise, Vanilla Sauce) Ingredients Weights Notes: EnglishMetric Milk1 lb450 g - Add half of the sugar to the milk and cream. - Add the split/scraped vanilla bean to the milk/cream/sugar mixture. - Bring mixture to a boil and then remove the vanilla bean. - Mix the egg yolks with the remaining sugar. - Temper the egg mixture with the sugar mixture; then pour the egg mixture into the hot cream mixture. - Reduce the heat and stir constantly with a wire whip. - Stir until sauce has nappé consistency. - Remove the sauce from heat and strain it. - Cool the sauce in a cold-water bath. Stir during cooling to prevent formation of skin. Heavy cream1 lb450 g Sugar8 oz230 g Vanilla bean1 each Egg yolks8 oz230 g

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Sauces

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Caramel Sauce Recipe Caramel Sauce Ingredients Weights Notes: EnglishMetric Heavy cream2 lb900 g - Heat cream to a boil and then turn off the flame (set aside). Sugar1 lb, 2 oz510 g - Cook sugar and corn syrup slowly to a golden caramel. Corn syrup13 oz370 g Butter3 oz90 g - Stir in butter, and then carefully stir in hot cream.

14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Orange Sauce Recipe Orange Sauce Ingredients Weights Notes: English Metric Apricot marmalade 7 oz200 g - Combine all ingredients (except for liquor). - Simmer for 2 minutes, strain. Sugar2-¾ oz80 g Orange zest1 oz30 g Orange juice3-½ oz100 g Grand Marnier or apricot liquor 1 oz30 g - Add liquor to taste. Let cool and serve.

15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Sauce Recipe Chocolate Sauce Ingredients Weights Notes: EnglishMetric Heavy cream1 lb450 g - Heat cream, sugar, and butter over medium heat to dissolve sugar. - Bring mixture to a boil and remove from heat. Sugar6 oz170 g Butter1 oz30 g Unsweetened chocolate 4 oz110 g - Add chopped chocolate stirring with a whisk until smooth. Vanilla¼ oz5 g - Add vanilla after mixture is cooled to 50°F (10°C).

16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chef’s Tips – Sauces Mixing half of the sugar with the milk/cream reduces the risk of scorching Do not add the sugar to the eggs until just prior to mixing, as the sugar will chemically react with the eggs Tempering the eggs is important, as adding them directly to the boiling milk/cream will cause them to scramble – create a liaison After adding the eggs to the boiling milk/cream, turn the heat down to a simmer to prevent overcooking and scalding

17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chef’s Tips – Sauces (continued) Use of a heat-resistant spatula will incorporate less air and will ensure reaching the sauce pan corners Continuously stir to develop a rich consistency, as the sauce thickens - the stirring resistance will increase Dip the sauce pan in cold water to keep the mixture from curdling Always add extracted flavoring after the sauce has finished cooking, as the alcohol and associated flavors will evaporate if added before cooking

18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Custards

19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Vanilla Custard Recipe Vanilla Custard (Baked) Ingredients Weights Notes: EnglishMetric Milk2 lb900 g - Heat milk and sugar to ~ 160°F (70°C). Sugar4 oz110 g Eggs14 oz400 g - Mix eggs and sugar until smooth. - Temper the egg/sugar mixture and then combine with milk/sugar mixture. Do not return to heat (combined ingredients should be ~110°F (43°C). Sugar4 oz110 g Vanilla extract½ oz10 g - Stir in vanilla extract and pour mixture in molds. - Bake at °F ( °C) in a water bath for 35 minutes (or until a knife comes out clean). - Remove from water bath and store in refrigerator.

20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Crème Caramel Recipe Crème Caramel Ingredients Weights Notes: EnglishMetric Caramel Sugar8 oz230 g - Combine sugar, lemon juice, and water. - Caramelize it to a rich, golden brown. - Divide it between the bottoms of the ramekins. Lemon juice (fresh) 4 drops Water3 oz90 g Custard Milk2 lb900 g - Warm milk and ½ of sugar and then remove from heat. - Steep the vanilla bean in the hot milk mixture. - Combine egg yolks and remaining sugar and stir immediately. - Temper the eggs and then combine all ingredients. Do not return to heat. - Divide the custard mixture between ramekins. - Bake at 300°F (149°C) in a water bath for 35 minutes (or until the custard is set). - Refrigerate overnight before turning out and serving. Vanilla bean, split 2 oz60 g Eggs, beaten12 oz340 g Egg yolks2-½ oz70 g Sugar8 oz230 g

21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Crème Brulee Recipe Crème Brulee Ingredients Weights Notes: EnglishMetric Cream4 lb1820 g - Warm cream, ½ of sugar, and vanilla beans. - Blend the remaining sugar with egg yolks and eggs. - Temper cream into egg mixture. - Strain and fill molds. - Bake at 325°F (160°C) in a water bath for 45 minutes (or until the custard is set). - Sprinkle tops with granulated sugar and caramelize under a broiler/salamander. Sugar1-½ lb680 g Vanilla bean2 each Egg yolks1 lb, 4 oz560 g Eggs4 oz110 g

22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pastry Cream

23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pastry Cream Recipe Pastry Cream Ingredients Weights Notes: EnglishMetric Milk2 lb900 g - Add ½ of the sugar to the milk and bring to a boil. Sugar8 oz230 g Eggs4 oz110 g - Mix together whole eggs, egg yolks, cornstarch, and remaining sugar, blending until smooth. - Temper the egg mixture with the milk mixture and then add egg mixture into boiling milk. - Stir constantly with wire whip. - Cook mixture over moderate heat until it comes to a boil. Remove from heat. Egg yolks3 oz90 g Cornstarch3 oz90 g Butter1 oz30 g - C ut butter into small pieces and add one-by-one to mixture. Let each piece melt before adding the next. Vanilla extract½ oz10 g - Add vanilla extract. Pour mixture into shallow pan to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming.

24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chef’s Tips – Pastry Cream Mixing half of the sugar with the milk reduces the risk of scorching Tempering the eggs is important, as adding them directly to the boiling milk will cause them to scramble – create a liaison Stir the mixture continuously with a whip, making sure the whip the bottom of the sauce pan to prevent overcooking

25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chef’s Tips – Pastry Cream (continued) Cook over moderate heat and allow to come briefly to a boil (because of the dense cream, it will only consist of 1-2 large bubbles breaking the surface) Cool quickly in a shallow pan (for increased surface area) Place plastic wrap directly on surface to prevent condensation and crust formation

26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Puddings

27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Puddings (continued)

28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Vanilla Pudding Recipe Vanilla Pudding Ingredients Weights Notes: EnglishMetric Milk 2 lb, 12 oz 1250 g - Add sugar to the milk and bring to a boil. Sugar6 oz170 g Milk4 oz110 g - Mix together milk, sugar, egg yolks, and cornstarch, blending until smooth. - Temper the egg mixture with the milk mixture and then add egg mixture into boiling milk. - Stir constantly with wire whip. - Cook mixture over moderate heat until it comes to a boil. Remove from heat. Sugar4 oz110 g Egg yolks4 oz110 g Cornstarch2-½ oz70 g Butter2 oz60 g - Cut butter into small pieces and add one-by-one to mixture. Let each melt before adding the next. Vanilla extract½ oz10 g - Add vanilla extract. Pour mixture into shallow pan or mold to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming.

29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Pudding Recipe Chocolate Pudding Ingredients Weights Notes: EnglishMetric Milk4 lb1810 g - Add sugar to the milk and bring to a boil. Sugar12 oz340 g Milk8 oz230 g - Mix together milk, sugar, egg yolks, and cornstarch, blending until smooth. - Temper the egg mixture with the milk mixture and then add egg mixture into boiling milk. - Stir constantly with wire whip. - Cook mixture over moderate heat until it comes to a boil. Remove from heat. Sugar6 oz170 g Eggs4 oz110 g Cocoa4 oz110 g Cornstarch3-½ oz100 g Butter2 oz60 g - Cut butter into small pieces and add one-by-one to mixture. Let each piece melt before adding the next. - Pour mixture into shallow pan or mold to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming.

30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Tapioca Pudding Recipe Tapioca Pudding Ingredients Weights Notes: EnglishMetric Milk2 lb900 g - Boil milk. Add tapioca and cook until tender. - If pearl tapioca is used, soak in cold water for one hour first. Tapioca minute 2-½ oz70 g Salt¼ oz5 g - Add salt, remove from heat. Egg yolks3 oz90 g - Stir in beaten egg yolks, sugar, and vanilla. - Return back to heat until mixture is brought back to a boil. Remove from heat. Sugar3 oz90 g Vanilla¼ oz5 g Egg whites, pasteurized 5 oz140 g - Beat egg whites to stiff peak; add sugar gradually. - Fold into pudding and cool. Sugar2 oz60 g

31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Rice Pudding Recipe Rice Pudding Ingredients Weights Notes: EnglishMetric Milk4 lb1810 g - Combine milk, sugar, orange zest, and vanilla with rice; simmer until rice is tender. Sugar6 oz170 g Orange zest¼ oz5 g Vanilla extract¼ oz5 g Long grain rice 6 oz170 g Sugar2 oz60 g - Combine sugar, cornstarch and eggs. - Gradually add to simmered mixture by adding 1 cup of hot milk mixture to egg mixture at a time. - Cook until final mixture returns to a boil. - Remove from heat and refrigerate. Cornstarch½ oz10 g Eggs3 oz90 g

32 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Bavarian Cream Recipe Bavarian Cream Ingredients Weights Notes: EnglishMetric Milk1 lb450 g - Add half of the sugar to the milk and cream. - Add the split/scraped vanilla bean to the milk/cream/sugar mixture. - Bring mixture to a boil and then remove the vanilla bean. Heavy cream1 lb450 g Sugar4 oz110 g Egg yolks9 oz260 g - Combine egg yolks with sugar and temper with hot milk mixture. - Cook slowly to 180°F (82°C). Do not boil. Sugar4 oz110 g Vanilla½ oz10 g - Add to the above mixture. Gelatin sheets1 oz30 g - Bloom gelatin in cold water and add to above mixture. Cold water8 oz230 g Heavy cream2 lb900 g - Cool mixture to 80°F (27°C). Whip heavy cream and fold into the cooled mixture.

33 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Soufflé

34 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Cheese Soufflé Recipe Cheese Soufflé Ingredients Weights Notes: EnglishMetric Butter8 oz230 g - Mix flour and butter. Bread flour8 oz230 g Milk2 lb900 g - Bring milk to a boil. Add butter/flour mixture. Mix well. Cool to 180°F (80°C). Egg yolks12 each - Add egg yolks slowly to above mixture. Egg whites12 each - Whip egg whites and fold into above mixture. Gruyère cheese 8 oz230 g - Add grated cheese mixture to mixture in molds. - Add the balance of the mixture. Add salt and pepper to taste. - Bake at 350°F (180°C) for 15 minutes. Salt and pepper As needed

35 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Stove top cooking includes custards, creams, sauces, and soufflés Creams are stabilized with eggs, not flours (percent ratios will not apply to these recipes) Creams can be used by themselves, or as a flavoring for other desserts Other starches (rice, gelatin) can be used to provide texture to puddings Creams, custards, sauces, and soufflés require special handling (proper refrigeration) due to high egg/dairy content

36 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Review of dairy products Examination of various whipping creams Review of sauces, custards, pastry cream, puddings, Bavarian cream, and soufflés Examination of vanilla pudding vs. tapioca

37 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Cook tops Cooling pans/water baths Refrigerators Ingredients (as needed)