Fundamentals of Baking - Custards/Crèmes

Custard

Any liquid that's thickened by eggs

- Proteins in the eggs coagulate and thicken the mixture.

Effect of eggs on Custards

Yolks/Cream = soft, creamy products

- higher amounts of fat

Whole eggs/whites+milk = firmer products

- less fat and more protein (albumin) from egg whites

Facts about stirred custards

- Should be stirred constantly to avoid curdlign the eggs

- Can be used as a dessert sauce (ex. Creme anglais)

- Can be used as a filling (Pastry cream)

- Custard sauces -> also used to decorate plates/garnish pastry

- Sabayon = foamy stirred custard made with eggs, sugar, and sweet white wine (ex. Tiramisou)

1) Creme anglais

2) Pastry cream

3) Curd

Examples of stirred/boiled custards

Creme anglais

Eggs/sugar/milk/cream/vanilla/salt

- ONLY the albuin in the eggs gives the finished sauce its consistency.

- NO STARCH in recipe; so CANT be boiled. Max temp = 185F

Pastry cream

Eggs/sugar/milk/cream/starch/vanilla/salt

- The starch and egg product gives it its consistency.

- MUST be boiled to properly activate the starch, giving it its proper consistency and flavor

Procedure for creme anglais

1) Ice bath prepared

2) Dairy heated with 1/2 of sugar and infused w/ flavorings

3) Egg product is mixed w/ remaining sugar and tempered with 1/2 the hot dairy mixture

4) Remaining dairy is placed back on the stove and kept warm, then removed from the heat, add the egg mixture to the hot dairy while passing it through a sieve

- Mixture cooked by constantly stirring w/ spatula/spoon until nappe is reached, no higher than 185F

- Should be thick enough to coat a back of a spoon

Pastry cream procedure

1) Dairy is heated with 1/2 of the sugar and infused with flavorings

2) The sugar and starch are mixed together

3) Egg product is mixed with th esugar/starc mixture

4) Temper hot milk into egg mixture. Combine egg mixture back into pan

5) Entire contents is brought to a boil while whisking constantly

6) Mixture is passed through a sieve and butter is whisked in

7) contents is spread on a plastic sheet, covered, and cooled

- Note: Must be beaten prior to use

Curd

A type of stirred custard that is made with egg, sugar, butter, and a fruit juice. Often enriched with butter

- Common flavors = lemon, lime, orange, passionfruit

1) Temperature regulation

2) Reduces chance of overcooking/curdling

- If not used then oven tep must be dropped to 250F

Why are baked custards cooked in a water bath

"Little jiggle" -> carry over baking finishes cooking process

What one looks at for finishing baked custards

Baked custards procedure

1) Dairy is heated with ½ of the sugar and infused with flavorings

2) Egg product is mixed with the remaining sugar and tempered with the hot dairy mixture

3) The entire mixture is passed through a chinoise

4) Mixture is skimmed and placed in baking vessel and baked in a water bath at 300-325F or is baked in a convection oven at 200-225F until set

1) Bread pudding

2) Quiche

3) Soufflé

4) Creme brulee

5) Creme caramel (flan)

6) Pot d'Creme

7) Cheesecake

Examples of baked custards

Soufflé

Involves a flavored base that is similar to a very thick/stiff pastry cream which can be sweet or savory

- The base is tempered for consistency into a whipped egg white/meringue (depending on if its sweet or savory)

Cheesecake

- Baking temperatures and times will be lower and longer, respectively.

- Toast whatever crust you're using prior to baking.

- Cheesecake should not have any color on the top

- Should not soufflé out of the cake pan.

- Cracking indicates overcooked

Vegetable custards

Custards in which a vegetable puree is substituted for some of the dairy in the custard recipe (ex. pumpkin, sweet potato, carrot, squash)

- Pre-bake pie shell

- Don't overbake custard once in shell, whatch carefully

Chess pies/sugar custards

Old style of custard pie. Characterized by high sugar content both granulated and invert sugar

- Pie is stabilized by egg, though some recipes do contain some starch (ex. pecan, walnut, goober, lemon)

Mousse

Typically consists of a flavored, gelatinized base combined with a yolk foam, a meringue, and a whipped cream

Gelatin requirements

1) Gelatin must be bloomed in cold water prior to use; sheet gelatin must be bloomed in a large amount of water that allows it to absorb water freely, powdered gelatin must be sprinkled over cold water or liquid from the recipe.

2) Post blooming, the gelatin must be melted and added to a portion of the flavor base and then incorporated into the remaining base.

Gelatin sheets

Bronze = 3g/ sheet

Silver = 2.5g/ sheet

Gold = 2g/ sheet

Mousse procedure

1) Prepare the base (custard sauce, melted chocolate, or pureed fruit)

2) Bloom gelatin and add to the warm base

3) Cool base slightly over ice bath

4) Fold in lightened ingredient (Egg whites)

5) Fold in whipped cream last (DON'T OVERMIX)

Creme Bavarois (Bavarian cream)

A rich creme that has a denser texture than mousse but not as sticky as diplomat, a very smoot velvety mouth feel

Creme bavarois procedure

1) Prepare crème anglaise. (Flavored appropriately)

2) While warm, add gelatin. Cool slightly.

3) Fold in whipped cream.

4) Mold immediately and then chill until firm.