Custards, Creams, Mousses, and Soufflés

When the pastry chef combines eggs, milk, and sugar and bakes them, the result may be a smooth and creamy crème brûlée or a silky crème caramel. When these same ingredients are stirred together over gentle heat, vanilla sauce, or crème anglaise, is the result. Starches or gelatin can be included to produce textures that range from thick but spoonable to a sliceable cream. Folding in meringue or whipped cream produces mousse, Bavarian cream, diplomat cream, chibouste, or a soufflé. Custards can also be frozen to make ice creams.