Dessert Custards Prepared by Partial or Whole Coagulation of the Eggs

Some custards can be made into dessert sauces or into ice creams, others, known as pots de crème, can be baked into soft dessert confections served in small ramekins; others yet can be made into firmer confections which, once inverted upon a shallow dish, offer royal look, taste, and texture. All of these custards are made based entirely on techniques using the coagulating capacity of egg proteins.