Custards

Question 1

Custard

Answer 1

1. Made by blending eggs with milk or cream and sugar if for a dessert
2. Coagulates at 180 degrees
3. Thickens by coagulation of the egg proteins

Question 2

Bain Marie

Answer 2

1. Mary’s Bath - Hot Water Bath
2. A container of hot water that is used during the cooking process to buffer from direct heat.
3. Prevents syneresis and controls cooking environment.

Question 3

Syneresis

Answer 3

Contraction of proteins to release/squeeze out water. Process begins at 190 degrees
Note: Would result in a watery quiche

Question 4

Types of custard

Answer 4

1.  Oven baked
     Types:  
         a. Creme Caramel (milk, eggs, sugar, vanilla bean)
         b. Creme Brûlée
         c. Quiche
2.  Stove top
         a.  Creme Anglaise
         b.  Hollandaise
         c.  Pasty Cream
         d.  Sabayon

Question 5

Se Vap

Answer 5

Oven controlled vapor (like a sous vide with a door

Question 6

Preparation of custard

Answer 6

1. Mise en Place
2. Clean pan and utensils
3. Ice bath
4. Ramekins ready
5. Temper egg proteins with hot liquid before cooking
6. Cook until light “giggle” in the middle
7. Stir with spatula

Question 7

Low fat custard

Answer 7

More whole egg or egg white and skim milk

Question 8

High fat custard

Answer 8

More egg yolks and heavy cream

Question 9

Custards with starch added

Answer 9

Will stabilize the custard and increase the temperature it can be cooked at

Question 10

Hollandaise

Answer 10

Dutch Sauce

Question 11

Sauce Isigny

Answer 11

Original name for Hollandaise

Question 12

Sabayon

Answer 12

Cooked Egg foam prior to adding fat

1. Cooked base of egg yolks and water.
2. Water incorporates air into the yolk mixture
3. A sabayon is made by beating egg yolks with a liquid over simmering water until thickened and increased in volume.
4. Base prior to adding butter for hollandaise or sugar for a sweet dessert.

Question 13

Royale

Answer 13

Basic custard with eggs and milk
Generally 2:1 , but 3:1 is safer for holding.
Bake at low temperature to prevent syneresis.

Question 14

Chocolate pot de creme

Answer 14

Chocolate custard like a creme brûlée without the browned sugar.