Custards

Question 1

Define: Custard

Answer 1

Any liquid thickened by the coagulation of egg proteins

Question 2

How will a custard made with cream differ from one made with milk?

Answer 2

Since there is a higher fat percentage in cream it will cause eggs to coagulate faster. Due to this faster coagulation, cream will result in a thicker custard than milk.

Question 3

What are the two types of custard?

Answer 3

1. Stirred Custard

2. Baked Custard

Question 4

Give 3 examples of stirred custard.

Answer 4

1. Creme Angalaise
2. Pastry Cream
3. Sabayon

Question 5

Give 3 examples of baked custards.

Answer 5

1. Creme Caramel
2. Creme Brulee
3. Pot de Creme
4. Cheesecake
5. Bread Pudding

Question 6

How are stirred custards cooked?

Answer 6

All stirred custards are cooked over indirect heat, except pastry cream.

Question 7

Why can pastry cream be cooked over direct heat?

Answer 7

Due to the addition of starch in pastry cream it can be cooked using direct heat.

Question 8

What is a major concern when making custards?

Answer 8

Salmonella is a major concern because eggs are high in protein.

Question 9

Give 3 proper food safety precautions when working with custards.

Answer 9

1. Keep hands and utensils clean and sanitized.
2. Minimize contact between raw egg and shell.
3. Use pasteurized eggs.
4. Chill finished product quickly in an ice bath.
5. Heat milk thoroughly.
6. Keep your fingers out.

Question 10

Why must eggs in North America be stored in the fridge?

Answer 10

Because the pasteurization process cleans the eggs with chlorine water. This process removes the protective coating around the egg so it must be kept cool.