1. 14
Custards, Creams and Sauces

2. Chapter Objectives After studying this chapter, you will be able to:
explain the function of eggs in custards and creams.
prepare a variety of custards.
prepare a variety of creams.
prepare a variety of mousses and other fillings.
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3. Chapter Objectives After studying this chapter, you will be able to:
prepare a variety of hot dessert soufflés and cheesecakes.
prepare a variety of dessert sauces.
use these products in preparing and serving other pastry and dessert items.

4. 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.

5. Custards and Egg Safety
Eggs are easily contaminated by bacteria such as salmonella that cause food-borne illnesses.
Custards cannot be heated to temperatures high enough to destroy these bacteria without first curdling the eggs.
Follow strict sanitary guidelines when preparing custards.

6. Stirred Custards Stirred custards: Are cooked on top of the stove.
Must be stirred throughout to stabilize the eggs and prevent curdling.
Can be used as a dessert sauce, incorporated into a complex dessert or eaten alone.
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7. Stirred Custards Common stirred custards include:
Vanilla custard sauce.
Pastry cream.
Sabayon.
Curd fillings.

8. Procedure for Making Stirred Custards
Heat milk and/or cream with flavorings.
Whisk together eggs and sugar separately. Improperly blended egg yolks and sugar will congeal, creating lumps in the custard.
Temper the egg yolks with some of the heated milk or cream.
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9. Procedure for Making Stirred Custards
Cook stirring constantly to 185°F (85°C).
Immediately chill over and ice bath and refrigerate.

10. 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 hot water bath before cooking to protect the eggs from curdling.
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11. Baked Custards
Texture and flavor depend on quantity and types of ingredients used.

12. Types of Baked Custards
Baked custards can be simple egg and milk mixtures such as flan, or include other ingredients are suspended in the mixture:
Crème caramel
Crème brûlée
Cheesecake
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13. Types of Baked Custards
Baked custards can be simple egg and milk mixtures such as flan, or include other ingredients are suspended in the mixture:
Rice pudding
Bread pudding

14. 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.
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15. Soufflés
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.

16. Creams Light, fluffy or creamy textured dessert
Items made with whipped egg whites, whipped cream or both.
Crème Chantilly
Whipped, sweetened dairy cream
Bavarian cream
Thickened with gelatin
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17. Creams Items made with whipped egg whites, whipped cream or both.
Chiffon
Thickened with gelatin and lightened with whipped egg whites
Mousse
Thickened with cooked eggs, chocolate and lightened with whipped cream, whipped egg whites, whipped egg yolks or a combination.

18. Table 14.1 Cream (Crème) Components

19. Table 14.2 Troubleshooting Chart for Custards and Creams

20. Table 14.2 (continued) Troubleshooting Chart for Custards and Creams

21. Dessert Sauces
Provide moisture, flavor, texture and enhance presentation.
Vanilla custard, the principal dessert sauce, is made with milk and cream.
Fruit and fruit coulis
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22. Dessert Sauces
Caramel
Butter
Wine
Chocolate syrup

23. Convenience Products
Offer speed, quality control and 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.
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24. Convenience Products
Cooking is usually not required although flan, pudding and baked custard mixes may require cooking.