Examples of Cooked Custards

Crème Anglaise

Crème anglaise (English cream) is the French translation for custard sauce. The standard proportion for crème anglaise is 5 large egg yolks for every 2 cups of milk. For a richer sauce, extra yolks can be added and light cream (or half-and-half) can be substituted for the milk. The amount of sugar can vary, depending on sweetness desired, but the standard proportion is 1/4 cup (50 grams) of granulated white sugar. Traditionally, a vanilla bean or pure vanilla extract is added to the sauce. Other flavorings include flavored extracts, zests, alcohol, fruit purees, or even melted chocolate.

Pastry Cream (Crème Pâtissière)

Pastry cream, also called crème pâtissière, is a rich, thick and creamy custard made from a mixture of milk, eggs, sugar, flour and cornstarch (corn flour). Vanilla, liqueurs, chocolate, coffee and fruit purees are some complementary flavorings added to the cream. For lighter pastry cream, fold in a little whipped cream into the pastry cream once it has thickened and cooled.

Pastry cream is classified as a filling. It has a smooth and creamy texture that is a staple in pastry kitchens. Used to fill all sorts of cakes, tarts, cream puffs, eclairs, Napoleons, and other pastries. A pastry cream is similar to a custard in that it is cooked on the stove and must be stirred constantly to ensure that it does not curdle, resulting in small pieces of cooked egg in the cream. Once made, immediately cover the surface of the cream with plastic wrap, as this will prevent a skin from forming on the top of the cream. If not using right away, refrigerate until needed, up to 3 days. Before using, bring to room temperature and stir or whisk to get rid of any lumps that may have formed.

Vanilla is the most popular flavoring for pastry cream. If using vanilla beans, scrape the seeds from the pod, and then add to the hot milk. Buy vanilla beans that are shiny, black, tender, plump and moist. Never buy hard, dry and shriveled beans because they are past their prime. Since vanilla beans are expensive and hard to find, you can purchase pure vanilla extract or pure vanilla bean paste instead. Use "pure" vanilla extract, not the imitation vanilla extracts made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) which leave a bitter aftertaste. Products labeled “vanilla flavoring” are a combination of pure vanilla extract and imitation vanilla extract. There is also a relatively new product called “vanilla bean paste” that combines tiny vanilla seeds with pure vanilla extract. Nielsen-Massey makes vanilla bean paste that can be found in specialty food stores or online.

Pudding

A pudding is a cooked custard. The difference between a pudding and a custard is that a pudding contains cornstarch (corn flour). Use the cornstarch to make the pudding thick enough to eat with a spoon. Cook the pudding carefully to prevent lumps. Keep the heat medium-low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof rubber spatula or wooden spoon. When stirring it is important to reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. Once the pudding has become thick like mayonnaise, remove it from the heat and add the butter and vanilla extract. Then strain the pudding to get rid of any lumps that may have formed. If you like your pudding warm, eat it right away. To serve the pudding cold, simply press plastic wrap onto the surface of the pudding and refrigerate until firm (a couple of hours).