Creams, Custards and Meringue

Creams and custards are the epitome of smoothness, richness and gentle sweetness. Their texture varies depending on how they are cooked, whether they are stirred to the desired thickness over a bain-marie or baked in a water bath until firm. It is the magical chemistry between eggs, sugar and cream or milk that produces these wonderful taste sensations.

Equally intriguing is the magic that egg whites create when beaten with sugar to make a meringue: a mixture of apparently no substance produces fragile confections of great beauty with the application of gentle heat.