Custards and Starches PowerPoint Presentation and Guided Notes

CUSTARDS On Baking, Chapter 14  Objectives I can demonstrate that I understand the difference between various custards. (21.5.9) I can demonstrate that I understand the methods to prepare...

CUSTARDS On Baking, Chapter 14  Objectives I can demonstrate that I understand the difference between various custards. (21.5.9) I can demonstrate that I understand the methods to prepare various custards. (21.5.9) I can explain the difference between Italian and New York Cheesecakes, and understand how to ensure a successful cheesecake. (21.5.7 &21.5.10)  CUSTARD Any liquid thickened by coagulation of egg proteins. Consistency depends on: ratio of eggs to liquid whether whole eggs or just yolks are used type of liquid used Addition of a starch or flour Custards can be stirred, boiled or baked.  STIRRED CUSTARDS Stirred custards are cooked on Sabayon the stovetop while constantly Lemon Curd stirring to prevent the eggs from scrambling. They can be used as a dessert sauce, incorporated into a complex dessert or eaten alone. Common stirred custards are: Vanilla custard sauce (crème Crème anglaise) Anglaise Sabayon Curd fillings Pudding BOILED CUSTARDS Boiled custards are cooked on the stovetop and use eggs AND a thickener like cornstarch or flour to create a thicker consistency. Boiled custards MUST be brought to a boil! They can be used as a dessert sauce, Pastry Cream Commonly used as fillings or eat along Common boiled custards are: Pastry Cream Pudding  BAKED CUSTARDS Baked custards are cooked in the oven. Texture and flavor depend on quantity and types of ingredients used. Crème brûlée Common baked custards are: Cheesecake Crème caramel Flan Crème brûlée Bread pudding Flan Bread Pudding Cheesecak es 2 TYPES OF CHEESECAKES New York Cheesecake Italian Cheesecake Made with cream cheese Made with ricotta cheese Rich, heavy, dense Lighter texture and consistency  Why do cheesecakes crack & sink? Good! 1. Overmixing Overbaked, sunken Overmixing causes air bubbles. During baking, these bubbles will expand and burst, causing cracking. Dark on the 2. Ingredients are too cold outside, raw If ingredients are too cold, they won’t be able to on the inside cream effectively. The ingredients will spend time in the oven warming up which could result in overbaking. 3. Oven temperature is too hot The cheesecake will bake too quickly. This causes the proteins to coagulate too fast, resulting in Cracked cracking. 4. Overbaking A cheesecake is a custard and custards cannot be overcooked. They can quickly go from being creamy and delicate to dry and cracked. Vocabular y  1. TEMPERING Slowly cooking eggs so that they do not curdle or scramble. How to temper: ○1. Heat up liquid and slowly pour into eggs. ○2. Pour eggs mixture back into a pot 2. and cook, on med-low, stirring 3. constantly. ○3. Once the mixture is nappe, remove from the heat and strain. Nappe: consistency of a sauce, thick enough to coat the back of a  Pictured: Mixtures of water and different starches, brought to a boil. THICKENERS A thickener is a starch or flour that is added to a liquid to help it thicken to a firmer consistency When using starches and flour to thicken a liquid, the liquid MUST be brought to a boil! When the liquid boils, the proteins begin to gelatinize which enables it to stabilize and thicken a liquid Examples: Flour: typically all purpose flour is used Starches: cornstarch, arrowroot,  WHAT IS Tapioca Root STARCH? Starch comes from certain foods. Foods that are high in starch include: Cassava Corn (arrowroot) Arrowroot Potatoes Potato, Corn, Tapioca Wheat Beans Rice Each starch works a little differently  How to thicken a liquid with starch 1. stir starch with a little water Insert video here demonstrating thickening a liquid with starch a. this prevents the starch from clumping 2. pour into boiling liquid 3. continue to boil while stirring for 1-2 minutes