Custard and Bavarians
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| CUSTARD | show 🗑
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| show | 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
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| show | 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
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| CRÈME ANGLAISE | show 🗑
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| show | 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
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| CURD FILLINGS | show 🗑
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| show | 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.
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| CRÈME CARAMEL | show 🗑
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| show | 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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