1. Unit 6

2. Preparation & Technique is the Key to Success Custards, Creams, and Puddings are not difficult, but do require patience, timing, and attention to proper techniques. Before starting any recipe for one of these products, check and double check recipe directions to be sure you understand the process. Be sure to have everything in place and properly prepared ahead of time.

3. Basic Ingredients Eggs Lightness, richness, flavor and color. Emulsifier, gives a fine grain (smooth) mousse Gelatin Available in sheets (commercial) and granules (commonly available) Gelling is weakened by acids, sugars, and enzymes (found in some fresh fruits) Heavy Cream At least 30-35% fat Fat globules surrounded by milk protein Over whipping: globules clump into larger globules = butter

4. Safety Alert: Eggs and Sanitation Egg products are high-protein foods that are easily contaminated by bacteria that can cause food-borne illnesses Keep hands, surfaces, and utensils clean Avoid cross-contamination Cook egg products to proper temperature Refrigerate finished product quickly (store in refrigerator) Do not taste products containing raw eggs, or use fingers to taste

5. Light, fluffy or creamy textured dessert items made with whipped egg whites, whipped cream, or both. Versatile topping & filling and an ingredient in other desserts Examples: Crème Chantilly – whipped, sweetened dairy cream Bavarian creams – thickened with gelatin Chiffons - thickened with gelatin. Lightened with whipped egg whites Mousses – contains whipped cream, whipped egg whites, or both

6. Whipped Cream Preparation Chill the cream and all equipment thoroughly Use a wire whisk (hand mixing) or the whip attachment (stand mixer). Use medium speed on mixer and don’t over-mix. (Overmixing = butter.) If sweetening, use extra fine granulated sugar or sifted confectioners sugar. Cream to be folded into other ingredients should be slightly under whipped. Fold in flavoring last. Store product covered, in the refrigerator. Basic Creams

7. Whipped egg whites, sweetened with sugar. 3 Types: French, Italian, & Swiss Different textures of meringue Soft meringues: may be made with little sugar added to egg whites. Hard meringues: baked until crisp and twice as much sugar.

8. Guidelines for making meringues: Separate eggs cleanly – NO yolks mixed in AT ALL. Fats inhibit foaming, so egg whites and equipment must be free from grease of any kind. Egg whites foam better at room temperature. Do not overbeat. Sugar makes egg white foams more stable. Mild acids (lemon juice, cream of tartar, etc.) help foaming.

9. Stages of Meringue At any stage, all meringues should be glossy and smooth looking Soft: white clings to whip but does not form a pointed peak. Use in soufflés, pie toppings. Medium: white forms peaks but they droop slightly. Use in mousses, creams and batters. Stiff: white forms firm, sharp peaks. Use for piping and décor work.

10. 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 Basic Rule of Cooking Custards: Do not heat past 185°F or may curdle (separates solids from liquids).

11. Types of Custard Stirred: Cooked on top of the stove. Must be stirred continuously to stabilize eggs and prevent curdling. Can be used as a dessert sauce, incorporated into a complex dessert or eaten alone. Common stirred custards are: Vanilla custard sauce (crème anglaise) Pastry cream Curd fillings

12. Types of Custard Baked: Thickening occurs in the oven, during baking (not on stovetop). Usually baked in a water bath to even cooking and prevent curdling. Baked custards can be simple egg and milk mixtures : Flan or include other ingredients suspended in the mixture: Cheesecake Rice pudding Bread pudding Quiche Crème Brulee (rich baked custard with a caramelized sugar topping)

13. Crème Anglaise Known as vanilla custard (a stirred custard). Contains milk, sugar & egg yolks stirred over low heat until thick then flavored with vanilla. Mise en Place is essential for success. Cooking Crème Anglaise Double Boiler above simmering water (best way) Double Boiler in simmering water Direct Heat

14. Crème Anglaise Preparation Set up a stainless steel bowl and strainer in an ice bath before beginning cooking. Heat the milk to scalding before combining with egg yolks. Temper the eggs to prevent curdling. Video Cook on double boiler, stirring constantly. Checking for doneness When the mixture reaches 185°F or the mixture lightly coats the back of a spoon. Immediately pour the sauce through a strainer, into bowl in ice bath.

15. Pastry Cream Thick custard made with milk, eggs, sugar, cornstarch (or a mixture of flour and cornstarch) and flavoring. Temper eggs to prevent curdling Uses: fillings for cakes, pastries, pies & puddings

16. Issues with Custards and Creams

17. Custards thickened with the addition of a starchy ingredient Common Types of Puddings Rangetop Baked

18. Rangetop Puddings Cornstarch pudding Milk, sugar, and flavorings, thickened with cornstarch. Cream puddings Same as pastry cream. Puddings bound with gelatin Example: panna cotta (Italian for “cooked cream”), mousse, and Bavarian creams.

19. Baked Puddings Custards that contain additional ingredients. Scald the milk to use it to temper the eggs. Bake at a lower temp in a water bath for even baking Checking for doneness Insert a thin-bladed knife an inch or two from the center. If it comes out clean, custard is done. Examples: crème brulee; bread pudding

20. Bavarian is made of three basic elements: 1. Custard sauce or crème anglaise 2. Gelatin 3. Whipped cream Mousse Any soft or creamy dessert made light and fluffy by the addition of: whipped cream beaten egg whites both