jimtrue.com : school : CUL249 : Week 6 - Custards and

Posted by Jim True on March 24, 2010 5:30 PM. Last Updated March 24, 2010 5:30 PM

Disclaimer for all material noted here is at the bottom of this web page.

Week 6 - Custards and

Custard

• Is any liquid thickened by the coagulation of egg proteins
• Consistently depends on the ratio of eggs to liquid (whole eggs or yolks) - the more used, the richer the end product and the type of liquid used (cream vs. milk) - will result in a thicker product
1. Stirred
• Stirred throughout the cooking process to stabilize the eggs and prevent curdling
1. Vanilla Custard Sauce: Cook to 185ºF or until it coats the back of a spoon; do NOT boil
2. Pastry Cream: Boil to fully gelatinize the starch
3. Curd Fillings
4. Sabayon
2. Baked
• Usually prepared in a water bath in the oven
• Place in a water bath to protect the eggs from curdling
• Should be smooth-textured and firm enough to slice
• Overbaked custard will be watery or curdled
1. Créme Caramel (Flan)
2. Creme Brulee
3. Cheesecake
4. Bread Pudding
5. Rice Pudding
6. Quiche

Silicone Bakeware

• Made from pure silicone or fiberglass impregnated with food-grade silicone, can withstand temperatures from freezing to 485ºF
• Parchment is made by silicone treatment of high density paper - heat resistant
• Wax paper is grease proof does not have the same properties as parchment and will burn in most baking applications

Humectant/Hygroscopic

• A substance that absorbs moisture, making baked goods soft and tender
• To make a caramel more pliable, add one of these:
• Honey
• glucose
• Corn Syrup
• Invert Sugar

Interferent

• A substance that helps stop (interfere) the sugar from recrystallizing when dissolved in a solution
• Cream of Tartar
• Glucose
• Vinegar
• Lemon Juice

Weight

• Most accurate form of measurement
• Water, Milk, Eggs, Butter and Shortening weight the same as volume

Sabayon

• AKA: Zabaglione, in Italian
• It is a foamy, stirred custard sauce made by whisking eggs, sugar and wine over low heat
• The egg proteins coagulate, thickening the mixture, while the whisking incorporates air to make it light and fluffy
• Use a sweet wine, marsala and/or champagne
• Can be served warm or chilled and lightened with whipped cream or whipped white = mousseline

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.