On Baking Ch 14: Custards, Creams and Sauses

This is a stirred custard.

lemon curd

Creme caramel is a custard which is ___________.

baked over a layer of caramelized sugar

When making a custard, the process of slowly whisking some hot liquid into egg yolks is called:

tempering

Which flowing custard can be allowed to boil?

pastry cream

A hot souffle is made with _________.

whipped egg whites

What can be done to prevent a baked custard from curdling?

place it in a water bath during baking

This is a spoon-able dessert custard, usually made with eggs, milk, sugar and flavorings and thickened with flour or other starch.

pudding

This is a smooth, pureed fruit sauce.

coulis

When a starch is added to a stirred egg custard ______________.

the custard should be boiled

True/False:

A mousse may contain whipped cream, whipped egg whites and gelatin depending on the formula used.

True

True/False:

Creme brulee is a firm custard baked over a layer of caramelized sugar and inverted for service.

False

This foamy egg custard called ____________ or zabaglione in Italian, is often flavored with madeira wine or champagne and served over fresh berries.

Sabayon

When preparing a mousse that is to be served cold, it is recommended that ____________ eggs be used to prevent bacterial contamination.

pasteurized

Remove custard from the heat when it approaches ___________ F degrees to prevent the mixture from curdling.

185

A firm custard made with milk and eggs and baked over caramelized sugar is called ________ in Spain or Mexico.

Flan

stirred custard made with eggs, sugar, butter and citrus juice

curd

whipped cream folded into a custard sauce stabilized with gelatin

bavarian

sweetened whipped cream

Creme Chantilly

vanilla custard sauce

Creme Anglaise

classic dessert made with Bavarian cream poured into a cake lined mold

Charlotte