Custards vocab (part 2)

Question 1

pudding

Answer 1

a thick, spoonable dessert custard, usually made with eggs, milk, sugar and flavorings and thickened with flour or another starch

Question 2

crème brûlée

Answer 2

French for “burnt cream”; used to describe a rich dessert custard topped with a crust of caramelized sugar

Question 3

mousseline

Answer 3

a cream or sauce lightened by folding in whipped cream

Question 4

crème Chiboust

Answer 4

a vanilla pastry cream lightened by folding in Italian meringue; traditionally used in a gâteau St. Honoré

Question 5

steep

Answer 5

to soak food in a hot liquid in order to either extract its flavor or soften its texture

Question 6

temper

Answer 6

to heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle