2. Custard- a combination of eggs and milk that when
cooked will produce a smooth pudding-like mixture
• Basic Ratio-3 eggs to 1 cup milk-Will give you a very
firm, moldable custard. Yolks can be substituted for
whole eggs to give a richer softer set custard
• All custards need to be strained before baking to assure
a smooth custard
• Baked custard are baked in a bain marie or water bath
to insulate the custard and even out the cooking
temperature. It is best to cover with an inverted
sheetpan to aid in the baking.
3. When a baked custard is over baked synerisis occurs.
This means that the protein strains in the whites have
become so tightly wound that they begin to squeeze
out the liquid instead of bonding with it. Visual
characteristics of this is;
a custard that rises,
air holes in the custard
and a watery custard
4. Types of Baked Custards
• crème caramel(flan)- a sweetened custard baked with
caramel on the bottom of the dish. When it
is cooled the custard is inverted and the
caramel turns to a sauce on top of the custard
• crème brulee- a rich sweetened custard (yolks and heavy
cream.) It is baked in a swallow dish and cooled.
When cooled sugar is placed on
top and caramelized or bruleed
5. • pot au crème- a rich flavored and sweetened
custard. It is baked
in a ramekin
• bread pudding- sweetened custard with the addition of stale
or toasted breads and other
garnishments. It is baked in a
large baking dish
6. Sugar Cookery
• Sugar and water are combined and cooked at a high
temperature to produce syrups and caramel in desserts
• As the sugar and water is cooked the sugar evaporates at
different increments as the temperature rises
• It will do through several different stages:
Thread 220 degrees
Soft ball 240 degrees
Hardball 260 degrees
Caramel 340 degrees
• These are named after the appearance of the sugar when a
small amount is placed in cool water while the sugar is
boiling
