Custard Bases

Tip Tuesday: 10/4/16


Whether its for French Toast, Ice Cream, Bread Pudding, Creme Brûlée, Pudding, Bavarian cream, Sabayon, Flan, Quiche, etc. a custard base is the foundation for all of these.  A custard is generally a mixture of milk/of cream and eggs thickened by heat. The most common preparations of a custard are

  •   Double-broiler or Stove top
    • for sauces like crème anglaise, ice cream base, sabayon,  and puddings.
  •  Baked or Steam baked
    • for bread pudding. creme brûlée, buttermilk pie, cheesecake, quiche, and flan.

Because of the minimal thickening power of the eggs, starches can either be an addition or substitution.

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