2.understanding Custard

What is a custard?
Traditionally custard is a sweet mixture made from egg yolks or whole eggs) and milk or cream which is used as a sauce, cold desserts and also for fillings. It is a liquid thickened or set by the coagulation of egg protein.
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Characteristics
Custard may vary in consistency from a thin pouring sauce (crme anglaise), to a thick pastry cream (Crme Patissiere) used to fill some desserts such as clairs and Paris Brest. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Sometimes flour, corn starch, or gelatin is added to thickened as in pastry cream or crme patissiere.
Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove,
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Custard can also be steamed or baked in the oven with or without a water bath.
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Critical points in preparing custard
Custard begins setting at 70 C. Generally, fully cooked custard should not exceed 85 C. to the stabilizing effect of the starch, pastry cream is an exception to the rule of not heating custard over 85 C. preparation is a delicate operation, because high temperature can cause curdling. over baked custard becomes watery because the moisture separate from the toughened protein. wooden spoon will prevent heat transfer from the mixture to the surface of the tool used. Due to the lack of ability to conduct heat will also prevent any change of 5/26/12
Due
Custard
An
Using
Basic type of custard

1.Stirred custard Is stirred as it cooks and remains pourable when cooked.(example crme anglaise) 2.Baked custard Is usually not stirred and it remains firm when cooked. This custard is usually baked rather than stir over heat. Usually it is use for pie filling, as a dessert by itself, and also a basis for many baked puddings.
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Convenience custard powder

Is
made up from corn flour ,usually includes some coloring agent to make the custard dark yellow color, as if egg yolk has been added in. It is used as a sauce or for topping desserts. (Example Trifle and choux )
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Usage of instant custard powder

FILLINGS SAUCE
TRIFLE
PUDDINGS BASES
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Cooking custard
BAKING QUICHE IN THE OVEN
BAIN MARIE DOUBLE BOILER
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Overcooked custard
OVERCOOKED BAKED CUSTARD
Overcooked crme anglaise
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Preparation of custard powder
1.Take the .Custard powder
2.Mix in sugar
3.Add in cold milk to dilute first
4.Stir until custard powder become liquid
5.Heat milk on stove
6.Add in boiling milk to the custard powder
7.Stir quickly and return to the pan .Stir until to the correct consistency FINISHED PRODUCT: Apple crumble with custard
8.Place into the jar for serving
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Making of crme anglaise
1.Heatup milk
2.Cream egg yolk, vanilla and sugar
3.Pour in milk to the egg yolk mixture in steady stream
Crme anglaise with honey-poached pear and a morsel of puff pastry.
4.Stir on the stove until it coat at the back of the spoon(Nape) 5.Strain to remove any bit of eggs
serve
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Making of Crme Patissiere
1.Heatup milk
2.Cream egg yolk and sugar
3.Add in corn flour. Mix well
CRME PATISSIERE
4.Put in milk. Stir well 6.Stir on the stove until thickened 5.Add in vanilla essence
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Custard in savory items

QUICHE LORRAINE JAPANESE EGG CUSTARDCAWAN MUSHI
ASPARAGUS TART SAVORY EGG CUSTARD WITH BACON CRIPS
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Examples of desserts using custard based

BAVAROISE DE CHOCOLATE
Crme bavaroise is a pastry cream thickened with gelatin. It is lightened with whipped cream when on the edge of setting up. It is usually filled into a mold, chilled until firm, and then turned out onto a serving plate.
BAVAROISE FRAMBOISE ANANAS

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Bread and butter pudding

Bread and butter pudding A simple, delicious baked dessert made with cubes or slices of bread saturated with a mixture of milk, eggs, sugar, vanilla and spices.(baked custard mixture) Chopped fruit or nuts also can be added. Both may be served hot or cold with cream or a dessert sauce.(crme anglaise)
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Crme brle also known as burnt cream, cream catalane, dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, green tea, pistachio, coconut, or other fruit.
CRME BRULEE
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Clafoutis is, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan. The Clafoutis is dusted with powdered sugar and served lukewarm.
Crme caramel or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crme brle, which is custard with a hard caramel top. 5/26/12 17
Flan is a tart, a type of pie, with a base of short crust pastry. An example for savory is a quiche.

Fruit flan is a sweet flans.
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UFS LA NEIGE ("EGGS IN SNOW").
ZABAIONE WITH
A floating island is a French dessert consisting of meringue floating on crme anglaise . It is also known as ufs la neige ("eggs in Zabaione is an Italian snow"). dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, sometimes whole eggs. It is a very light custard, which has been whipped to incorporate 5/26/12
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A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pies is the whipped cream topping. The custard filling is related to the French crme patissire which is a key component of various French cakes and tarts
CREAM PIE
The mille-feuille ("thousand sheets"), also known as the Napoleon, is a pastry originating in France. Traditionally, a mille-feuille is made up of three layers of puff pastry (pte feuillete), alternating with two layers of pastry cream (crme ptissire),Alternatively the top is glazed with icing or fondant and brown (chocolate) stripes, and combed.
THE MILLEFEUILLE
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A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie. This pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crme ptissire. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.
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TRIFLE
Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in alternating layers.
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The egg tart or egg custard tart is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
PANDAN EGG TART
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Homemade kaya or sekaya is a rich custard made with coconut milk, sugar and eggs,stirred over double boiler until thickened. SWEET CORN PUDDING
PUMPKIN CUSTARD
PANDA N KAYA
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THE END
CUSTARD APPLES
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2.understanding Custard

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2.understanding Custard

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What is a custard?

Critical points in preparing custard

Basic type of custard

Convenience custard powder

Usage of instant custard powder

BAKING QUICHE IN THE OVEN

BAIN MARIE DOUBLE BOILER

OVERCOOKED BAKED CUSTARD

Overcooked crme anglaise

Preparation of custard powder

1.Take the .Custard powder

3.Add in cold milk to dilute first

4.Stir until custard powder become liquid

5.Heat milk on stove

6.Add in boiling milk to the custard powder

8.Place into the jar for serving

Making of crme anglaise

2.Cream egg yolk, vanilla and sugar

3.Pour in milk to the egg yolk mixture in steady stream

Crme anglaise with honey-poached pear and a morsel of puff pastry.

Making of Crme Patissiere

2.Cream egg yolk and sugar

3.Add in corn flour. Mix well

Custard in savory items

ASPARAGUS TART SAVORY EGG CUSTARD WITH BACON CRIPS

Examples of desserts using custard based

BAVAROISE FRAMBOISE ANANAS

Bread and butter pudding

Fruit flan is a sweet flans.

UFS LA NEIGE ("EGGS IN SNOW").

PANDAN EGG TART

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