Custard A liquid thickened or set by the coagulation of egg protein.
2 kinds of Custard
(stirred as it cooks and remain pourable when cooked)
2. Baked Custard
(which is not stirred and set firm)
Basic rule for preparation of custard:
Do Not heat custard higher than an internal temperature of 185F (85C)
This is the point at which egg –liquid mixture starts to coagulates.
Over heated = curdle
Overbaked = becomes watery
Crème Anglaise - “krem awng glezz” (English crème, Vanilla custard sauce ) An Example of Stirred Custard, consist of Milk , Sugar and Yolks (Eggs) stirred on very low heat until slightly thickened, then flavored with vanilla (other flavoring)
Scald the milk (optional : you may add half of the sugar).
On a separate bowl, combined the yolk or eggs and the sugar.
Off the heat, TEMPER half of the milk mixture into the egg mixture.
(stirring constantly in order to prevent curdling)
4. Bring the egg mixture together with the milk mixture. And Bring it back to the
Heat ( use wooden spoon) . Keep on stirring the mixture until it reaches 185F/85C
Or until it reaches NAPPE CONSISTENCY.
5. Strain out the anglaise and cools it down immediately in an ice water bath
* Never let the temperature go above 190F/87C
Crème Patisserie- (Pastry Cream) Another Example of Stirred Custard, that contain starch thickeners as well as eggs, resulting in a much thicker and more stable product. * Because of the stabilizing effect of starch, it has an exception to the rule of not heating custards onver 185F/85C. Like a Custard Sauce, consist of milk, sugar and eggs usually whole eggs for their thickening Agent. * It is baked rather than stirred over heat, so that it sets and becomes firm. * Can be used as filling, as a desert it self, and as a basis for many baked pudding. Baked Custard
Pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards , though it may also refer to other types such as bread and rice pudding. . 3 Types of Pudding
Starch thickened Pudding
Baked Pudding (most frequently prepared in food service kitchens)
Steamed Pudding (often served)
Cornstarch Pudding/ “ Blancmange”
Consists of milk, sugar, and flavoring and is thickened with cornstarch. If
enough cornstarch is used, the hot mixture may be poured into molds,
chilled and unmolded for services.
Example Formula for: Blancmange – English Style Milk 1L Sugar 190g Salt 1g Cornstarch 125g Milk, cold 250ml Almond extract 8ml
Combine the milk, sugar and salt in a saucepan and bring to a simmer.
Mix the cornstarch and milk until perfectly smooth.
Pouring it in a steady stream, add about 1 cup of hot milk to the cornstarch mixture. Stir this mixture back into the hot milk
Stir over low heat until the mixture thickens and comes to a boil.
Remove from the heat and add desired flavoring.
Pour into half cup molds. Cool and then chill.
French Blancmange is very different from the English style. The French style is made
Almonds and almond paste and gelatin.
Wayne ,Gisslen , 4 th Ed.
2 . Cream Pudding The same as pastry cream. Usually made with less starch, and may contain Several flavoring ingredients, such as coconut or chocolate.
The only difference with the Cornstarch Pudding and the Cream Pudding is that the latter Contain eggs.
* Crème pudding are the same as crème patisserie, which is turn in used for cream Pie filling.
TO prepare the following pudding, simply prepare the corresponding cream pie Filling, BUT ONLY used HALF the STARCH.
Example Formula for: Vanilla Cream Pudding MILk 500g Sugar 60g Yolks 40g Eggs 55g Cornstarch 38g Sugar 60g Butter 30g Vanilla 8g 1. Dissolve the sugar and milk and bring just to boil. 2. Using a wire whisk, combined the yolks, eggs , starch and sugar until smooth. 3. Temper the egg mixture by slowly beating in the hot milk in a thin stream. 4. Return the mixture to the heat and bring it to a boil, stirring constantly. 5. When the mixture, comes to a boil and thicken, remove it from the heat. 6. Stir in the butter and vanilla. Mix until the butter is melted and blended in. 7. Pour into a container or ramekin. Cool, then keep chilled.
Adjust the starch weight to 20 to 25 g if making a Pudding.
Wayne ,Gisslen , 4 th Ed.
2 . Puddings bound with gelatin Type of pudding that is not thickened by starch or eggs or stabilized by Other ingredients. GELATIN is often used for this purpose. The MOST popular and SIMPLEST dessert PANNA COTTA, italian “cooked cream ” made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set.
Example Formula for: Panna Cotta Cream 300g Milk 300g Sugar 125g Gelatin 10g Vanilla 1 T
Heat the milk, cream and sugar unitl the sugar is dissolved.
Soften the gelatin in Water ( 1:5 ratio). Add the softened geleatin to the hot milk mixture and stir until dissolved.
Stir in the vanilla
Pour into the molds. Chill unitl set.
Wayne ,Gisslen , 4 th Ed.
Baked Puddings Baked Pudding are custards that contain additional ingredients, usually in large quantities. Bread Pudding , is made by pouring the custard mixture over slices or cubed of bread arranged In a baking pan and placing it in an oven to bake.
Steamed Puddings Primarily used for a COLD weather fare. This type of pudding are heavy, dense, texture and richness makes them warming, comforting desserts on winter nights. Most famous steamed pudding is the ENGLISH CHRISTMAS PUDDING Also know as “Plum Pudding”
* Can be made 3 months in advance. Wrap them in plastic wrap and foil and keep it in a cool dark place or fridge.
Help keeps the pudding moist during the long Cooking time.
Mix the dry ingredients. Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt. Mix thoroughly with a wooden spoon.
Beat the eggs. Crack all eggs into a bowl and beat them lightly with a fork. Add the eggs and Guinness. Pour the eggs and Guinness over the dry mix. *Guinness is a type of alcohol drink. Can be substituted any brand of beer.
Cover and seal. Place the circular piece of parchment paper over the mix, and gently press it down and around the edges. Followed by the Foil