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ON BAKING-Chapter 14-Custards, Creams and Sauces
Terms in this set (14)
The more eggs and richer cream vs. milk with amounts of sugar used the thicker and richer the custard.
are usually prepared in a water bath in the oven, is usually firm enough to unmold and slice.
Vanilla custard sauce-Cream Anglaise
Is a stirred custard made with eggs yolks, sugar and milk or half and half, flavored by vanilla bean or extract in a pot on top of the stove or over a bain marie then tempering the mixture
Pastry cream -Creme Patissiere
Is a stirred custard made from eggs yolks, sugar and milk and thickened with starch (flour or cornstarch or a combination of the two) Butter is added to enrich it's taste.
Usually lemon or lime stirred custard
Sabayon (za -by- on)
A foamy stirred custard made by whisking eggs, sugar and wine over low heat.
either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and then baked
a sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream
A chiffon cake is a very light cake made with vegetable oil and achieves a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking.
A soft, creamy food, either sweet or savory, lightened by adding whipped cream or whipped egg whites or both.
Heavy cream whipped to soft peaks and flavored with vanilla and sugar used to garnish pastries or desserts or folded into cooled custards or pastry cream for fillings.
A dessert made in a mold lined with ladyfingers and filled with a custard cream stabilized with gelatin.
pureed fruit sauces, minimal processing using the freshest fruit.
A county style dessert from France and is similar to a quiche; stone fruits such as cherries, peaches or plums are baked in an egg custard and served piping hot or at room temperature.
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