Custards

Whipped Cream

This culinary creation is a mixture of eggs, milk, and sugar. Custards are thickened when the eggs coagulate at temperatures between 176ºF and 185ºF. Below we will explore the types of custards and the different ways custards can be used in the bakeshop.

Two Types of Custard: Cooked (Stirred) and Baked

Baked custards contain whole eggs cooked in a water bath in the oven (e.g., crème brûlée).

Cooked or stirred custard sauce (crème anglaise) contains only egg yolks and is cooked on the stove, oftentimes over a water bath. The result is a nice rich and smooth textured sauce, served warm or cold with cakes, pies, puddings, or fruit. It is ideal for plated desserts. Cooked custards can vary in richness and consistency, although all are pourable.