Custards

Boiled Custard: Pastry Cream-The thickener is cornstarch in this custard so part of the milk and half the sugar is scalded. Then tempered into the remaining milk and cornstarch, eggs, and remaining sugar before being returned to the stove and brought to a full boil for 30-45 seconds. It must be whisked constantly to prevent lumps! Its a workout.







Baked Custard: Creme caramel. First sugar is cooked to make the caramel before making the custard. In this case, eggs are the primary thickener and the custard is baked in a water bath to cause coagulation and thickening. The custard follows much of the same steps as boiled custard but after tempering it is poured into ramekins. Our creme caramels then went down to the main student dining area...our first dessert serving!