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CUSTARD
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STIRRED CUSTARD
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Pastry 6B (CSCA)

Custard and Bavarians

TermDefinition
CUSTARD Liquid thickened by coagulation of egg proteins. Consistency depends on ratio of eggs:liquid, whole eggs v. yolks, type of liquid. The more eggs used, the thicker/richer the final product will be. The richer the liquid (ie cream v. milk) the thicker the c
STIRRED CUSTARD A custard that is cooked on the stove and continuously stirred to stabilize the eggs and prevent curdling. The final product will be soft, rich and creamy. Some examples of stirred custard are crème anglaise, curd fillings, zabaglione and pastry cream
BAKED CUSTARD A custard that is prepared in a water bath in the oven. The final product will be rich and firm enough to unmold and slice. Some examples of baked custard are crème caramel, quiche, crème brûlée, and bread pudding
CRÈME ANGLAISE Stirred custard made with egg yolks, sugar and milk or half-and-half. Usually flavored with vanilla, cooked on the stovetop, continuously stirred, never allowed to boil. Serves many purposes including a base for ice cream, bavarians, and dessert sauces.
PASTRY CREAM Uses the same ingredients as crème anglaise with the addition of a starch (usually corn starch or flour or a combination). Unlike crème anglaise, pastry cream must be boiled to eliminate the taste of raw starch. Pastry cream can be flavored many ways: cho
CURD FILLINGS Stirred custard made with eggs, sugar, butter and fruit juice, usually citrus. Used as a filling for tarts, cakes, and tortes
ZABAGLIONE (SABAYON) Originally an Italian dessert sauce flavored with dry Marsala wine, it has evolved to incorporate different liqueurs and flavors. Traditionally made in a round bottom copper bowl with egg yolks, sugar and Marsala wine.
CRÈME CARAMEL Also known as flan (Mexico and Spain), and crème renversée. These are custards baked over a layer of caramelized sugar and inverted for service.
CRÈME BRÛLÉE Can be made either on the stovetop or oven. Basically a thick version of crème anglaise. Final product, unlike crème caramel, is not inverted for service. The top of the custard is layered with granulated sugar and burned with a torch/placed under a broil
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