Basic Custards and Creams

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The three preparations presented in this section are among the most basic and useful preparations in the bakeshop. All three can be classified as custards because they consist of a liquid thickened by the coagulation of eggs.

Table 36.1 Stages of Doneness in Sugar Cooking

    Temperature
Stage °F °C
Thread 230 110
Soft ball 240 115
Firm ball 245 118
Hard ball 250–260 122–127
Small crack 265–270 130–132
Crack 275–280 135–138
Hard crack 290–310 143–155
Caramel 320–340 160–170