Section Six Unit 11

American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved

Section SixUnit 11

Creams and Custards

2American Culinary Federation: Baking Fundamentals © 2007 Pearson

Education. Upper Saddle River, NJ 07458. All Rights Reserved

Objectives

Define important sanitation and handling procedures for creams and custards

Evaluate fluid milk products Describe cooking principles of creams and

custards List the cooking steps for creams and

custards



Terms to Know

Specific terms to know from this unit: Balloon whip Bloom Chinois Fluid milk Homogenized milk

Liaison Nappé Pasteurized milk Stiff peaks Standardization Tempering



Food Safety Precautions

Ensure creams, custards, and fillings are cooled quickly and maintained at safe temperatures

Creams, custards, and fillings need special handling, especially during hot summer months

Since many creams are not baked, they spoil rapidly



Food Safety Precautions

Specific precautions: Maintain extreme cleanliness Use only stainless steel containers Use shallow pans to

allow for quick cooling Discard any leftover or

day-old creams (harmful bacteria may not impart a bad taste)

Do not use hands for stirring



Dairy Products

Milks Whole – 3.25% milk fat Pasteurized – heated for safety Homogenized – will not produce cream layer Standardized – to maintain

consistent fat content Vitamin D – fortified with

Vitamin D Low-Fat – 2% milk fat Skim – <1% milk fat Non-Fat / Fat-Free –

<0.1% milk fat



Dairy Products

Cultured buttermilk Yogurt Whipping cream

Type of Cream % ButterfatLight cream 16% – 20%

Medium cream 20% – 25%

Whipping cream 28% – 32%

Heavy cream 32% – 36%

Extra heavy cream 40%

Half & Half 10% – 12%



Procedure for Whipping Cream

Chill the bowl, whisk, and cream Whip using a balloon whip, using a steady,

vigorous hand motion Whip until it gets visibly thicker Add sugar or desired flavoring Continue whipping until cream forms stiff peaks



Sauces, Custards, and Creams

Sauces (stabilizer = egg yolks w/ no starch) English Sauce (Sauce Anglaise)

Custards (stabilizer = whole eggs and starch) Vanilla Custard Crème Caramel or Crème Brulee

Pastry cream (stabilizer = butter and egg yolks) Puddings (stabilizer = flour, cornstarch, or gelatin) Bavarian cream (stabilizer = gelatin) Soufflé (stabilizer = whipped egg whites)



English Sauce (Sauce Anglaise)



English Sauce Recipe

English Sauce (Sauce Anglaise, Vanilla Sauce)

IngredientsWeights

Notes:English Metric

Milk 1 lb 450 g- Add half of the sugar to the milk and cream.- Add the split/scraped vanilla bean to the

milk/cream/sugar mixture.- Bring mixture to a boil and then remove the vanilla

bean.- Mix the egg yolks with the remaining sugar.- Temper the egg mixture with the sugar mixture; then

pour the egg mixture into the hot cream mixture.- Reduce the heat and stir constantly with a wire whip.- Stir until sauce has nappé consistency.- Remove the sauce from heat and strain it.- Cool the sauce in a cold-water bath. Stir during cooling

to prevent formation of skin.

Heavy cream 1 lb 450 g

Sugar 8 oz 230 g

Vanilla bean 1 each

Egg yolks 8 oz 230 g



Sauces



Caramel Sauce Recipe

Caramel Sauce

IngredientsWeights


Heavy cream 2 lb 900 g - Heat cream to a boil and then turn off the

flame (set aside).

Sugar 1 lb, 2 oz 510 g - Cook sugar and corn syrup slowly to a

golden caramel.

Corn syrup 13 oz 370 g

Butter 3 oz 90 g - Stir in butter, and then carefully stir in hot

cream.



Orange Sauce Recipe

Orange Sauce

IngredientsWeights


Apricot marmalade 7 oz 200 g

- Combine all ingredients (except for liquor).- Simmer for 2 minutes, strain.

Sugar 2-¾ oz 80 g

Orange zest 1 oz 30 g

Orange juice 3-½ oz 100 g

Grand Marnier or apricot

liquor1 oz 30 g

- Add liquor to taste. Let cool and serve.



Chocolate Sauce Recipe

Chocolate Sauce

IngredientsWeights


Heavy cream 1 lb 450 g - Heat cream, sugar, and butter over

medium heat to dissolve sugar. - Bring mixture to a boil and remove from

heat.Sugar 6 oz 170 g

Butter 1 oz 30 g

Unsweetened chocolate 4 oz 110 g

- Add chopped chocolate stirring with a whisk until smooth.

Vanilla ¼ oz 5 g - Add vanilla after mixture is cooled to 50°F

(10°C).



Chef’s Tips – Sauces

Mixing half of the sugar with the milk/cream reduces the risk of scorching

Do not add the sugar to the eggs until just prior to mixing, as the sugar will chemically react with the eggs

Tempering the eggs is important, as adding them directly to the boiling milk/cream will cause them to scramble – create a liaison

After adding the eggs to the boiling milk/cream, turn the heat down to a simmer to prevent overcooking and scalding



Chef’s Tips – Sauces (continued)

Use of a heat-resistant spatula will incorporate less air and will ensure reaching the sauce pan corners

Continuously stir to develop a rich consistency, as the sauce thickens - the stirring resistance will increase

Dip the sauce pan in cold water to keep the mixture from curdling

Always add extracted flavoring after the sauce has finished cooking, as the alcohol and associated flavors will evaporate if added before cooking



Custards



Vanilla Custard Recipe

Vanilla Custard (Baked)

IngredientsWeights


Milk 2 lb 900 g- Heat milk and sugar to ~ 160°F (70°C).

Sugar 4 oz 110 g

Eggs 14 oz 400 g- Mix eggs and sugar until smooth.- Temper the egg/sugar mixture and then combine

with milk/sugar mixture. Do not return to heat (combined ingredients should be ~110°F (43°C).Sugar 4 oz 110 g

Vanilla extract ½ oz 10 g

- Stir in vanilla extract and pour mixture in molds.- Bake at 300-325°F (149-163°C) in a water bath

for 35 minutes (or until a knife comes out clean).- Remove from water bath and store in

refrigerator.



Crème Caramel Recipe

Crème CaramelIngredients Weights Notes:English Metric

CaramelSugar 8 oz 230 g - Combine sugar, lemon juice, and water.

- Caramelize it to a rich, golden brown.- Divide it between the bottoms of the ramekins.Lemon juice (fresh) 4 drops

Water 3 oz 90 g Custard

Milk 2 lb 900 g- Warm milk and ½ of sugar and then remove

from heat.- Steep the vanilla bean in the hot milk mixture.- Combine egg yolks and remaining sugar and

stir immediately.- Temper the eggs and then combine all

ingredients. Do not return to heat.- Divide the custard mixture between ramekins.- Bake at 300°F (149°C) in a water bath for 35

minutes (or until the custard is set).- Refrigerate overnight before turning out and

serving.

Vanilla bean, split 2 oz 60 g

Eggs, beaten 12 oz 340 g

Egg yolks 2-½ oz 70 g

Sugar 8 oz 230 g



Crème Brulee Recipe

Crème Brulee

IngredientsWeights


Cream 4 lb 1820 g- Warm cream, ½ of sugar, and vanilla beans.- Blend the remaining sugar with egg yolks and

eggs.- Temper cream into egg mixture.- Strain and fill molds.- Bake at 325°F (160°C) in a water bath for 45

minutes (or until the custard is set).- Sprinkle tops with granulated sugar and

caramelize under a broiler/salamander.

Sugar 1-½ lb 680 g

Vanilla bean 2 each

Egg yolks 1 lb, 4 oz 560 g

Eggs 4 oz 110 g



Pastry Cream



Pastry Cream Recipe

Pastry Cream

IngredientsWeights


Milk 2 lb 900 g - Add ½ of the sugar to the milk and bring to a boil.

Sugar 8 oz 230 g

Eggs 4 oz 110 g - Mix together whole eggs, egg yolks,

cornstarch, and remaining sugar, blending until smooth.

- Temper the egg mixture with the milk mixture and then add egg mixture into boiling milk.

- Stir constantly with wire whip. - Cook mixture over moderate heat until it comes

to a boil. Remove from heat.Egg yolks 3 oz 90 g

Cornstarch 3 oz 90 g

Butter 1 oz 30 g - Cut butter into small pieces and add one-by-one to mixture. Let each piece melt before adding the next.

Vanilla extract ½ oz 10 g - Add vanilla extract. Pour mixture into shallow pan to

cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming.



Chef’s Tips – Pastry Cream

Mixing half of the sugar with the milk reduces the risk of scorching

Tempering the eggs is important, as adding them directly to the boiling milk will cause them to scramble – create a liaison

Stir the mixture continuously with a whip, making sure the whip the bottom of the sauce pan to prevent overcooking



Chef’s Tips – Pastry Cream (continued) Cook over moderate heat and allow to come

briefly to a boil (because of the dense cream, it will only consist of 1-2 large bubbles breaking the surface)

Cool quickly in a shallow pan (for increased surface area)

Place plastic wrap directly on surface to prevent condensation and crust formation



Puddings



Puddings (continued)



Vanilla Pudding Recipe

Vanilla Pudding

IngredientsWeights Notes:

English Metric

Milk 2 lb, 12 oz 1250 g - Add sugar to the milk and bring to a boil.

Sugar 6 oz 170 g

Milk 4 oz 110 g - Mix together milk, sugar, egg yolks, and cornstarch, blending until smooth.



to a boil. Remove from heat.

Sugar 4 oz 110 g

Egg yolks 4 oz 110 g

Cornstarch 2-½ oz 70 g

Butter 2 oz 60 g - Cut butter into small pieces and add one-by-one

to mixture. Let each melt before adding the next.

Vanilla extract ½ oz 10 g - Add vanilla extract. Pour mixture into shallow

pan or mold to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming.



Chocolate Pudding Recipe

Chocolate Pudding

IngredientsWeights


Milk 4 lb 1810 g - Add sugar to the milk and bring to a boil.

Sugar 12 oz 340 g

Milk 8 oz 230 g - Mix together milk, sugar, egg yolks, and cornstarch, blending until smooth.



to a boil. Remove from heat.

Sugar 6 oz 170 g

Eggs 4 oz 110 g

Cocoa 4 oz 110 g

Cornstarch 3-½ oz 100 g

Butter 2 oz 60 g

- Cut butter into small pieces and add one-by-one to mixture. Let each piece melt before adding the next.

- Pour mixture into shallow pan or mold to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming.



Tapioca Pudding Recipe

Tapioca Pudding

IngredientsWeights


Milk 2 lb 900 g - Boil milk. Add tapioca and cook until tender. - If pearl tapioca is used, soak in cold water

for one hour first.Tapioca minute 2-½ oz 70 g

Salt ¼ oz 5 g - Add salt, remove from heat.

Egg yolks 3 oz 90 g - Stir in beaten egg yolks, sugar, and vanilla. - Return back to heat until mixture is brought

back to a boil. Remove from heat.Sugar 3 oz 90 g

Vanilla ¼ oz 5 gEgg whites, pasteurized 5 oz 140 g - Beat egg whites to stiff peak; add sugar

gradually. - Fold into pudding and cool.

Sugar 2 oz 60 g



Rice Pudding Recipe

Rice Pudding

IngredientsWeights


Milk 4 lb 1810 g - Combine milk, sugar, orange zest, and vanilla with rice; simmer until rice is tender.

Sugar 6 oz 170 g

Orange zest ¼ oz 5 g

Vanilla extract ¼ oz 5 g

Long grain rice 6 oz 170 g

Sugar 2 oz 60 g - Combine sugar, cornstarch and eggs. - Gradually add to simmered mixture by adding

1 cup of hot milk mixture to egg mixture at a time. - Cook until final mixture returns to a boil. - Remove from heat and refrigerate.

Cornstarch ½ oz 10 g

Eggs 3 oz 90 g



Bavarian Cream Recipe

Bavarian Cream

IngredientsWeights


Milk 1 lb 450 g - Add half of the sugar to the milk and cream. - Add the split/scraped vanilla bean to the

milk/cream/sugar mixture. - Bring mixture to a boil and then remove the

vanilla bean.

Heavy cream 1 lb 450 g

Sugar 4 oz 110 g

Egg yolks 9 oz 260 g - Combine egg yolks with sugar and temper with hot milk mixture.

- Cook slowly to 180°F (82°C). Do not boil.Sugar 4 oz 110 g

Vanilla ½ oz 10 g - Add to the above mixture.

Gelatin sheets 1 oz 30 g - Bloom gelatin in cold water and add to above mixture.

Cold water 8 oz 230 g

Heavy cream 2 lb 900 g - Cool mixture to 80°F (27°C). Whip heavy cream and fold into the cooled mixture.



Soufflé



Cheese Soufflé Recipe

Cheese Soufflé

IngredientsWeights


Butter 8 oz 230 g - Mix flour and butter.

Bread flour 8 oz 230 g

Milk 2 lb 900 g - Bring milk to a boil. Add butter/flour mixture. Mix well. Cool to 180°F (80°C).

Egg yolks 12 each - Add egg yolks slowly to above mixture.

Egg whites 12 each - Whip egg whites and fold into above

mixture.

Gruyère cheese 8 oz 230 g - Add grated cheese mixture to mixture in molds. - Add the balance of the mixture. Add salt and

pepper to taste. - Bake at 350°F (180°C) for 15 minutes.Salt and pepper As needed



Summary

Stove top cooking includes custards, creams, sauces, and soufflés

Creams are stabilized with eggs, not flours (percent ratios will not apply to these recipes)

Creams can be used by themselves, or as a flavoring for other desserts

Other starches (rice, gelatin) can be used to provide texture to puddings

Creams, custards, sauces, and soufflés require special handling (proper refrigeration) due to high egg/dairy content

Documents

Section Six Unit 11