1. Chapter 35
Creams, Custards, Puddings, Frozen Desserts, and Sauces

2. Chapter Objectives
1. Cook sugar syrups to the seven stages of hardness.
2. Prepare créme anglaise, pastry cream, and baked custard.
3. Prepare starch-thickened puddings and baked puddings.
4. Prepare bavarians, chiffons, mousses, and dessert soufflés.
5. Assemble frozen desserts
6. Prepare dessert sauces.

3. Sugar Cooking Basic Principles
A solution of syrup of sugar and water is boiled to evaporate part of the water.
As the water evaporates the temperature of the sugar rises. If left cooking it will caramelize or turn brown and change flavor.
Sugars cooked to high temperature will be harder than sugars cooked to low temperature.
Sugar syrup cooked to 240o F is forms a soft ball when cooled.
Sugar syrup cooked to 300o F is hard and brittle when cooled.

4. Simple Syrup Equal weights of sugar and water.
Heat the sugar and water to a boil, cool - simple syrup.

5. Crystallization
Graininess is a common fault in many candies and desserts.
Graininess happens when cooked sugar crystallizes.
To avoid crystallization during first stages of boiling:
Wash down the sides of the pan with brush dipped in water to remove crystals.
When first bringing the mixture to a boil, cover for a few minutes, condensed steam will wash down the sides.

6. Stages of Sugar Cooking
Test the temperature with a candy thermometer
Stage °F °C
Thread
Soft Ball
Firm Ball
Hard Ball
Small Crack
Crack
Hard Crack
Caramel

7. Basic Custards and Creams
Crème Anglaise - vanilla custard sauce
Pastry Cream - contains starch thickeners that stabilize eggs
Baked Custard - used as a pie filling or stand alone dessert

8. Puddings
It is difficult to give a definition because of the wide variety of puddings. Here only dessert puddings are discussed.

9. Starch-Thickened Puddings
Cornstarch pudding or blancmange
Cream pudding

10. Baked Puddings Custards that contain additional ingredients
Such as pouring the pudding mix over bread cubes and baking
Rice pudding is popular and made from cooked rice and custard

11. Bavarians, Chiffons, Mousses, and Soufflés
Bavarians – also known as bavarian cream or bavaroise, have three basic ingredients:
Crème Anglaise
Gelatin
Whipped Cream

12. Chiffons
Most popular as pie fillings, but also served as puddings and chilled desserts
The difference between chiffons and bavarians is the use of whipped egg whites instead of or in addition to whipped cream
Three types of chiffon bases:
Thickened with starch
Thickened with egg
Thickened with egg and starch

13. Mousses
Defined as a soft or creamy dessert made light and fluffy by addition of whipped cream, beaten egg whites, or both.
Please note: bavarians and chiffons fit this description

14. Dessert Soufflés Soufflés are lightened with beaten egg whites, baked.
Baking causes the soufflé to rise like a cake because the air in the egg expands.
There are 4 stage of preparation of dessert soufflés:
Base
Egg yolks
Egg whites
Baking

15. Summary and Comparison
Bavarian
Base: custard sauce
Gelatin
Whipped cream
Chiffon
Base:
starch-thickened (fruit filling type)
Egg-thickened (custard type)
Egg- and starch-thickened (pastry cream type)
Egg whites
(Optional whipped cream)

16. Summary and Comparison (cont’d)
Mousse
Base: many varieties
Little or no gelatin
Egg whites/whipped cream
Soufflé
Base: many varieties, usually contain egg yolk
Egg whites
Baked

17. Frozen Desserts Classifications Ice Cream Sherbet and ices
Ice milk
Frozen yogurt
Sherbet and ices
Still-frozen desserts
Frozen soufflés
Frozen mousses

18. Production and Quality
There is a trend that more and more restaurants are making their own ice cream.
Quality factors of ice cream
Smoothness
Overrun
Mouth feel or body

19. Storage and Service Store ice cream and sherbets at 0oF or lower
Service temperature 8o-15o F
Do not pack the ice cream
Use standard scoops for portion control
Measure syrups, toppings, and garnishes for portion control

20. Popular Ice Cream Desserts
Parfaits
Sundaes or coupes
Bombes
Meringue glacée
Baked Alaska
Frozen éclairs and profiteroles

21. Dessert Sauces
Custard sauces
Fruit purées
Syrups

22. Copyright ©2007 John Wiley & Sons, Inc.
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