1. Chapter 15 Custards and Creams On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

2. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 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.

3. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Stirred Custards Are cooked on top of the stove. They must be stirred throughout to stabilize the eggs and prevent curdling. They can be used as a dessert sauce, incorporated into a complex dessert or eaten alone. Common stirred custards are: –Vanilla custard sauce –Pastry cream –Sabayon –Curd fillings

4. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Baked Custards Baked custards are also liquid thickened by the coagulation of egg proteins, although the thickening occurs in the oven. The container is usually placed in a water bath to protect the eggs from curdling.

5. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Baked Custards Texture and flavor depend on quantity and types of ingredients used. Baked custards can be flan or include mixtures in which other ingredients are suspended: –Cheesecake –Rice pudding –Bread pudding –Quiche

6. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Soufflés Start with a custard base and are then: –often thickened with flour –lightened with whipped eggs –baked The air in the egg whites expands to create light, fluffy texture that rises. They will collapse very quickly when removed from the oven.

7. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Creams Include light, fluffy or creamy textured dessert items made with whipped egg whites or whipped cream. Some are thickened with gelatin: –Bavarian creams –Chiffons Others are lighter: –Mousses –Crèmes Chantilly

8. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Creams

9. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Convenience Products The advantages of these products are: –Speed –Quality control –Reduced labor costs For most mousses, gelatins or creams, milk or other liquid is added to the powder and thenthe mixture is whipped until the desired consistency is obtained. Cooking is usually not required although flan, pudding and baked custard mixes may require cooking.