Questions for Discussion

Appears in

Published 2008

What is the internal temperature at which the eggs in custard mixtures become cooked or coagulated? What happens to stirred custards and baked custards if they are cooked beyond this point?
The basic techniques used to make crème anglaise and baked custard are also used for some of the following preparations. Identify which of the following desserts are made using a stirred custard (custard sauce) technique, which are made using a baked custard technique, and which are made without any custard.

Bread pudding Apple cobbler

Christmas pudding Charlotte russe

Chocolate Bavarian Chocolate pots de crème

Baked cheesecake Apple charlotte
What is the main difference between cornstarch pudding and cream pudding?
In the production of Bavarian creams and other desserts stabilized with gelatin, why is it important to measure the gelatin carefully?
When making a Bavarian or chiffon pie filling, what difficulty would you encounter if you chilled the gelatin mixture too long before folding in the whipped cream or egg whites?
When making dessert soufflés, what is the advantage of adding part of the sugar to the whipped egg whites?

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