2. Custard Facts
Custard: Any liquid set with eggs
• Sugar slows coagulation of egg proteins
• Acids speed up coagulation of egg proteins
• Starch prohibits over coagulation by coating protein strands
(will not squeeze tight)
• Egg yolks contain an enzyme (Alpha Amylase)
• Breaks down starch molecules, will cause custard to separate
• Must be boiled 2-3 minutes to neutralize enzyme
• Boil to cook starch flavor out
• Custards with starch will not freeze properly (gritty texture)
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
3. Baking methods
• Custards
• Stovetop: temper hot liquid into egg/sugar mixture, strain back
into pan and carefully heat until nappé on the stove, (cool down
quickly).
• Pastry cream, crème anglaise, lemon curd
• Baked custards: temper hot liquid into egg/sugar mixture strain,
pour into dish and bake on a low temperature, usually in a water
bath.
• Crème brûlée, crème caramel, quiche, pot du creme
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
4. Stirred or Stovetop Custards
Crème Anglaise, Lemon curd, Pastry cream
• Heat liquid
• Infusing flavors
• Temper into eggs
• Stir continually until nappe (coats the back of a spoon)
• Strain
• Chill immediately to stop cooking
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
5. Baked Custards
Crème Brûlée, Crème Caramel, Flan, Pot de Crème
• Heat liquid
• Temper into eggs
• Strain
• Pour into dish
• Bake in a water bath (covered vs. uncovered)
• Cool completely
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
6. Custards – Troubleshooting
• Tempering – always temper
• Synerisis – heat too high – cooked too long
• Air bubbles in baked custards
• Curdling in stirred custards
• Undesirable Skin – dry heat
• Cracking – heat too high, souffle action that falls when chilled
• Browning – heat too high
• Cratering – whisking too much creating foam on top
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
7. Enriched Dough
A dough with a higher percentage of fat, milk, eggs or sweeteners
• Brioche: tender, rich dough with eggs and butter
• Uses a sponge to start
• Classical shapes; à têt, braids, loaves, cylinders
• Focaccia: Italian style yeasted flat bread
• Various flavorings (toppings)
• Lots of olive oil
ChefMichaelScott
LeadChefInstructorAESCA
Boulder