Transcript J-35-Custards Creams Desserts Sauces

CHAPTER 35
CUSTARDS, CREAMS,
PUDDINGS, FROZEN DESSERTS
AND DESSERT SAUCES
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Safety Alert: Eggs and Sanitation
• All egg products are high-protein foods that are
easily contaminated by bacteria that can cause
food-borne illnesses
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Keep clean, including your hands
When separating eggs, minimize contact with your hands
Heat milk prior to making custards
Chill finished product quickly
Do not use fingers to taste
Do not store custards at room temperature
Purchase pasteurized products if possible
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Custards
Custard are any liquid thickened by the
coagulation of egg protein
• Stirred custards
– Vanilla custard sauce
(Crème Anglaise)
– Sabayon
– Curd Fillings (lemon, lime)
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• Baked custards
– Crème caramel
– Crème brûlée
– Cheese cake
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Puddings
Puddings are generally custards thickened with
the addition of a starchy ingredient
• Baked puddings
– Rice pudding
– Bread pudding
– Soufflés
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• Custard puddings (Starch
thickened) or Creams
– Cornstarch pudding
(Blancmange)
– Pastry cream
– Chocolate pudding
– Etc.
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Vanilla Custard Sauce
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Creams
• Crème Chantilly
• Bavarian cream
– Charlotte Royale and charlotte Russe
• Chiffon
• Mousse
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Frozen Desserts
• Stir-frozen
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Ice creams
Gelatos
Sherbets
Sorbets
Granités
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• Still-frozen
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Frozen soufflés
Marquise
Neapolitans
Semifreddi
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Lemon Sorbet
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Dessert Sauces
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Fruit purées
Coulis
Caramel sauce
Chocolate syrup
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Dessert Sauces
Raspberry Coulis
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Caramel Sauce
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