Baking and Pastry unit 5

Custard

An egg and liquid mixture that is thickened by the coagulation of eggs and sometimes starch. A cream filling.

Stirred custard/pudding

A cream filling primarily composed of eggs, diary, and often sugar, thickened through the coagulation of egg proteins by heat. Their texture can range from delicate and pourable to firm and sliceable, depending on the ratio of ingredients and cooking method.

Curd, Pastry cream, creme anglaise, mousse, and Bavarian creme

What are the types of stirred custard/pudding?

Curd

A rich, tangy stirred custard made with butter, egg yolk, and strong-flavored/acidic fruits, particularly citrus that helps to balance the large quantity of butter.

Characteristics of curd

Velvety smooth, intensely flavored, firm enough to hold it’s shape but still spreadable

Pastry cream

Also known as Creme Patisserie. A thickened stirred custard, made with milk. egg, egg yolk, sugar, cornstarch, butter, and typically vanilla or other flavorings. The addition of the cornstarch necessitates the need to boil the custard; to activate the starch.

Characteristics of pastry cream

Thick, smooth, pipeable, holds it’s shape well

Creme Anglaise

“English Cream”. A fundamental and versatile custard sauce in classic French pastry, that is not boiled when cooking. It is a light, pourable, sweetened custard that is typically flavored with vanilla.

Characteristics of Creme Anglaise

Smooth, creamy, rich, melts slowly

Mousse

Made with a base of curd, pastry cream, or creme anglaise. They are light and airy by incorporating whipped cream and/or whipped egg whites and can be stabilized with gelatin.

Characteristics of Mousse

Light, airy, intensely flavored, delicate texture

Bavarian creme

Made with a creme anglaise, fruit puree or combination of the two stabilized with gelatin, lightened with an equal amount of whipped cream. An intense flavor must be used in the base, as the whipped cream will lessen the flavor as it is added.

Characteristics of Bavarian creme

Smooth, delicate, jiggly, holds it’s shape when unmolded

Baked custard

A cream filling that uses eggs, milk or cream, flavorings, and sugar. Cooked gently in an oven, often in a water bath, to ensure even cooking and prevent cracking or curdling.

Bain-marie

What is another name for a water bath?

Custard pie filling

Ingredients added to the unbaked pie shell, often with other ingredients providing a rich and creamy interior that sets firmly when baked.

Characteristics of custard pie filling

Smooth and creamy, sets firm when cooled, often browned on top

Bread pudding

A classic comfort dessert that utilizes stale bread, soaked in a sweet, spiced custard and then baked until golden and firm

characteristics of bread pudding

moist, tender interior with a crispy top,, flavorful

creme brulee

A rich, individual baked custard characterized by a crisp, caramelized sugar topping that is traditionally torched just before serving

characteristics of creme brulee

Silk smooth, rich, firm custard contrasted with a brittle, sweet, glass-like sugar crust

Creme caramel

A classic baked custard with a soft, smooth texture, that starts with caramelized sugar on the bottom of the dish which produces a caramel sauce when baked. to serve it is inverted to reveal a layer of thin caramel sauce

Characteristics of creme caramel

Silky smooth, wobbly, sweet with a distinct caramel flavor and glistening sauce

Souffle

A light and airy baked dish that uses a base folded with stiffly beaten egg whites, which cause it to puff dramatically during baking. Baked in a dish with tall sides. An intense flavor must be used in the base as the egg whites will lessen the flavor as they are added.

Characteristics of souffle

Extremely light, airy, delicate, impressive rise, creamy interior, often served immediately.

Quiche

A savory tart with a rich, creamy based herbed custard filling that includes various ingredients like cheese, cooked meats, and vegetables. It sets firmly during baking.

Characteristics of Quiche

Flaky pastry crust, savory, creamy custard interior, holds its shape when sliced, versatile with flavors

Cheesecake

A dessert characterized by a rich, dense, and creamy filling, typically made with cream cheese, eggs, sugar, and sometimes sour cream or heavy cream, baked over a crust.

Characteristics of cheesecake

Smooth, dense, creamy, rich, distinct crust, often chilled for hours after baking