Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
HAPTER 36 CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND
SAUCES
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UGAR C OOKING A solution or syrup of sugar and water is boiled to
evaporate part of the water. As the water is boiled off, the
temperature of the syrup gradually rises. When all the water has
evaporated, what you have left is melted sugar. BASIC
PRINCIPLES
Slide 4
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
syrup cooked to a high temperature is harder when it is cooled than
a syrup cooked to a lower temperature. One part water (by weight)
is enough to dissolve and cook 3 to 4 parts sugar. There is no
point in adding more water than is necessary because you just have
to boil it off. S UGAR C OOKING BASIC PRINCIPLES (CONTD)
Slide 5
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Simple syrup is a solution of equal weights of sugar and water.
Combine equal weights of water and granulated sugar in a saucepan,
stir, and bring to a boil to dissolve the sugar. Cool the syrup.
Dessert syrup is a flavored simple syrup used to moisten and flavor
some cakes. S UGAR C OOKING SIMPLE SYRUP
Slide 6
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Graininess is a common fault in many candies and desserts.
Graininess results when cooked sugar crystallizes, or turns to tiny
sugar crystals, rather than staying dissolved in the syrup. If even
one sugar crystal comes in contact with a cooked syrup, it can
start a chain reaction that turns the whole thing into a mass of
sugar crystals. Sometimes an acid such as cream of tartar is added
to a syrup before cooking. Acids change some of the sugar to invert
sugar, which resists crystallizing. S UGAR C OOKING
CRYSTALLIZATION
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Testing the temperature with a candy thermometer is the most
accurate way to determine the desired doneness of a syrup. In the
old days, syrups were tested by dropping a little bit into a bowl
of cold water and checking the hardness of the cooled sugar. Stages
of doneness given names that described their hardness. S UGAR C
OOKING STAGES OF SUGAR COOKING
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Stages of Doneness in Sugar Cooking StageTemp. F Temp. C
Thread230110 Soft ball240115 Firm ball245118 Hard ball250260122127
Small crack265270130132 Crack275280135138 Hard crack290310143155
Caramel320340160170 S UGAR C OOKING STAGES OF SUGAR COOKING
Slide 9
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Crme anglaise A stirred custard. Also called vanilla custard sauce.
Pastry cream Contains starch thickeners as well as eggs, resulting
in a much thicker and more stable product. Baked custard Baked so
it sets and becomes firm. B ASIC C USTARDS AND C REAMS KEY
POINTS
Slide 10
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Follow these guidelines for successful, safe vanilla custard sauce:
Use clean, sanitized equipment, and follow strict sanitation
procedures. Egg mixtures are good breeding grounds for bacteria
that cause food poisoning. To avoid scorching and curdling, set the
pan of milk in a pan of boiling water. Slowly beat hot milk into
beaten eggs and sugar. Do not put your fingers in the product. Do
not taste the product except with a clean spoon. Keep the finished
product refrigerated at all times. B ASIC C USTARDS AND C REAMS
Crme Anglaise
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Cornstarch pudding or blancmange Consists of: Milk Sugar Flavorings
Thickened with cornstarch (or, sometimes, another starch) P UDDINGS
S TARCH -T HICKENED P UDDINGS
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Cream puddings The only difference between cornstarch puddings and
cream puddings is that the latter contains eggs. Cream puddings may
be made by stirring hot cornstarch pudding into beaten eggs. Then
heat the entire mixture to just below the simmer. Care must be
taken to avoid curdling the eggs if this method is used. P UDDINGS
S TARCH -T HICKENED P UDDINGS
Slide 13
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Baked puddings are custards that contain additional ingredients,
usually in large quantities. The procedure for making baked
puddings is the same as for making baked custard. A water bath may
not be necessary if the starch content of the pudding is high. Soft
pie fillings, such as pumpkin, could also be considered baked
puddings. P UDDINGS B AKED P UDDINGS
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Also known as Bavarian cream or Bavarois, a bavarian is made of
three basic elements: Crme anglaise (flavored as desired) Gelatin
Whipped cream Accurate measuring of the gelatin is important. If
not enough gelatin is used, the dessert will be too soft to hold
its shape. If too much is used, it will be too firm and rubbery.
Bavarians, Chiffons, Mousses, and Souffls B AVARIANS
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Chiffons are most popular as fillings for chiffon pies. They may
also be served more simply as puddings and chilled desserts. Bases
for chiffons include the following three main types: Thickened with
starch. Thickened with egg. Thickened with egg and starch.
Bavarians, Chiffons, Mousses, and Souffls C HIFFONS
Slide 16
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mousse is any soft or creamy dessert made light and fluffy by the
addition of whipped cream and/or beaten egg whites. Many kinds of
bases are used for mousses. The base may be nothing more than
melted chocolate or pured fresh fruit. It may be more complex, like
the bases for chiffons. Bavarians, Chiffons, Mousses, and Souffls M
OUSSES
Slide 17
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Souffls are lightened with beaten egg whites, then baked. Baking
causes the souffl to rise like a cake because the air in the egg
foam expands when heated. To understand the structure of dessert
souffls, we can divide their preparation into four stages: 1. Base
2. Egg yolks 3. Egg whites 4. Baking Bavarians, Chiffons, Mousses,
and Souffls DESSERT SOUFFLS
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Bavarian Base: Custard sauce Gelatin Whipped cream Chiffon Base:
Starch-thickened (fruit filling type) Egg-thickened (custard type)
Egg- and starch-thickened (pastry cream type) Gelatin Egg whites
(optional whipped cream) Mousse Base: Many varieties Little or no
gelatin Egg whites and/or whipped cream Souffl Base: Many
varieties, usually containing egg yolk Egg whites Baked Bavarians,
Chiffons, Mousses, and Souffls S UMMARY AND C OMPARISON
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Ice Cream A smooth, frozen mixture of milk, cream, sugar,
flavorings, and, sometimes, eggs. Philadelphia-style ice cream
contains no eggs. French-style ice cream contains egg yolks. Ice
milk is like ice cream, but with a lower butterfat content. Frozen
yogurt contains yogurt in addition to the normal ingredients for
ice cream or ice milk. F ROZEN D ESSERTS C LASSIFICATION
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Sherbet and ices are mde from fruit juices, water, and sugar.
American sherbets usually contain milk or cream and, sometimes, egg
whites. Ices contain only fruit juice, water, sugar, and,
sometimes, egg whites. The French word sorbet is sometimes used for
these products. Granit is a coarse, crystalline ice made without
egg white. F ROZEN D ESSERTS CLASSIFICATION (CONTD)
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Still-frozen dessert Ice cream and sherbet are churn-frozen.
Churning keeps the ice crystals small and incorporates air into the
ice cream. Frozen souffls and frozen mousses are made like chilled
mousses and bavarians. Whipped cream, beaten egg whites, or both
are folded in to give them lightness. This allows them to be
still-frozen in an ordinary freezer. F ROZEN D ESSERTS
CLASSIFICATION (CONTD)
Slide 22
Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
basic ice cream mix is simply a crme anglaise or custard sauce.
Mixed with 1 or 2 parts heavy cream for every 4 parts milk used in
the sauce. This base is then flavored as desired. When the mix has
frozen, it is transferred to containers and placed in a deep-freeze
at below 0F (18C) to harden. F ROZEN D ESSERTS PRODUCTION AND
QUALITY
Slide 23
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Smoothness is related to the size of the ice crystals in the
product. Overrun: The increase in volume due to the incorporation
of air when freezing ice cream. Expressed as a percentage of the
original volume of the mix. Some overrun is necessary to give a
smooth, light texture. Ice cream with too much overrun is airy and
foamy and lacks flavor. Mouth feel or body depends, in part, on
smoothness and overrun as well as on other qualities. F ROZEN D
ESSERTS PRODUCTION AND QUALITY (CONTD)
Slide 24
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Parfaits Made by alternating layers of ice cream and fruit or syrup
in a tall, narrow glass. Sundaes or coupes Consist of one or two
scoops of ice cream or sherbet in a dish or glass topped with
syrups, fruits, toppings, and garnishes. F ROZEN D ESSERTS POPULAR
ICE CREAM DESSERTS
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Peach Melba Vanilla ice cream topped with a fresh, poached, or
canned peach half, napped with sweetened raspberry pure (Melba
sauce), and garnished with slivered almonds. Pear Belle Hlne
Vanilla ice cream topped with a poached or canned pear half, napped
with chocolate sauce, and garnished with toasted, sliced almonds. F
ROZEN D ESSERTS POPULAR ICE CREAM DESSERTS (CONTD)
Slide 26
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Bombes Ice cream molds made by lining a chilled mold with softened
ice cream, freezing it hard, and then filling the center with
another flavor of ice cream or sherbet and freezing it again.
Meringue glace Baked Alaska F ROZEN D ESSERTS POPULAR ICE CREAM
DESSERTS (CONTD)
Slide 27
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Custard sauces Vanilla custard sauce, or crme anglaise. Fruit pures
These are simply pures of fresh or cooked fruits, sweetened with
sugar. Syrups An understanding of sugar cooking is necessary to
produce many of these sauces. D ESSERT S AUCES KEY POINTS