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Basic Custards and Creams
Appears in
Published 2014
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 |
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