Custard Foundations
Any liquid thickened by the coagulation of egg proteins.
What is custard?
An example of a rich, cream-cheese-based baked custard.
What is cheesecake?
Heavy cream whipped with sugar and vanilla to soft peaks.
What is crème chantilly?
A dessert sauce made from a purée of fresh, frozen, or commercially prepared fruits.
What is a coulis?
Three common mistakes that can cause a cheesecake to excessively rise or crack.
What are mixing the batter on high speed, baking at too high a temperature, and not using a water bath?
The two primary methods/types into which all custards are categorized.
What are stirred and baked?
This classic dessert cream sauce is an example of a stirred custard.
What is crème anglaise (vanilla custard sauce)?
Also known in French as crème pâtissière.
What is pastry cream?
The culinary process used to add hot liquid to eggs slowly without curdling them.
What is tempering?
Why pasteurized eggs must be used when preparing a chiffon pie.
What is to prevent bacterial contamination (since the egg whites are not baked)?
What "crème brûlée" literally translates to in French.
What is burnt cream?
An Italian gelatin-set dessert that means "cooked cream" but is NOT a baked custard.
What is panna cotta?
The primary thickening agent used to stabilize a classic Bavarian cream.
What is gelatin?
A stirred custard made with eggs, sugar, butter, and lemon or lime juice.
What is a curd?
The temperature standard when baking custards to ensure they are firm but not watery.
What is baking at a low temperature until just set?
A firm baked custard made with milk and eggs, traditionally flavored with caramelized sugar.
What is flan?
The specific component added to a stirred custard (like pastry cream) that allows it to safely be brought to a boil.
What is starch (e.g., cornstarch)?
The key difference in lightened ingredients between a chiffon and a Bavarian cream.
What are whipped egg whites (used in chiffon) vs. whipped cream (used in Bavarian)?
To soak an ingredient (like a vanilla bean) in hot liquid to extract its flavor.
What is steeping?
How soufflés must be served immediately after baking.
What is hot?
The temperature at which custard should be removed from heat to prevent curdling.
What is 185°F?
What expands to create a soufflé's signature light, airy texture when baked.
What are whipped egg whites?
A classic molded dessert prepared using Bavarian cream and spongecake.
What is a charlotte?
Three different items that can be used to lighten a chocolate mousse.
What are meringue, Bombe batter, and whipped cream?
Four core ingredients necessary to prepare a standard pastry cream.
What are egg yolks, sugar, cornstarch, and milk (along with vanilla)?