Chapter 14 Custards Creams and Sauces Custards Any

Chapter 14 Custards, Creams and Sauces

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. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

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 water bath before cooking to protect the eggs from curdling. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Types of Baked Custards • Texture and flavor depend on quantity and types of ingredients used. • Baked custards can be simple egg and milk mixtures such as flan or include other ingredients are suspended in the mixture: – Cheesecake – Rice pudding – Bread pudding – Quiche On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

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 • 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. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Creams • Refers to light, fluffy or creamy textured dessert items made with whipped egg whites, whipped cream or both. – Crème Chantilly – whipped, sweetened dairy cream – Bavarian creams – thicken with gelatin – Chiffons - thickened with gelatin. Lightened with whipped egg whites – Mousses On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Cream Components On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Dessert Sauces • Provide moisture, flavor, texture and enhance presentation. • Vanilla custard, the principal dessert sauce, is made with milk and cream. • Other dessert sauces include: – – – Fruit and fruit coulis Caramel Butter Wine Chocolate On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

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 a powder and then the mixture is whipped until the desired consistency is obtained. • Cooking is usually not required although flan, pudding and baked custard mixes may require cooking. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.