Advertisement
Acids
Appears in
All acidic elements will change the electrical environment of a custard mix, lower the coagulation temperature, and accelerate thickening. As a result, citrus-based curds as well as custards that contain fruits or vegetables (all of which contain some acid), will set more quickly than mixes containing no acidic elements.
The basic recipes for creams and custards can be divided into three categories. Each contains essentially the same ingredients but is different in the method of preparation:
- stirred custards such as custard cream (crème anglaise)
- starchbound custards such as pastry cream (crème pâtissière)
- baked custards such as crème caramel, pot de crème, and crème brûlée
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title