Custards, Puddings, Mousses, and Soufflés

Appears in

Published 2008

About

This chapter discusses a variety of desserts not covered in earlier chapters. Although most of these items are not baked goods in the sense that breads, pastries, cakes, and cookies are, they are popular desserts that are important in food service. They include custards, puddings, creams, and frozen desserts.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

The licensor does not allow printing of this title