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.