This chapter discusses custards, creams, frozen desserts and dessert sauces. It covers topics such as preparing stirred and baked custards, soufflés, creams like Bavarian cream and mousse, frozen desserts including ice cream, sorbet and still-frozen desserts, and dessert sauces made from fruit purées, caramel or chocolate. The chapter emphasizes safety when working with eggs for custards and provides guidelines for assembling and presenting finished desserts in a complementary way using different flavors, textures and colors.

1. C H A P T E R THIRTY-FOUR
CUSTARDS, CREAMS,
FROZEN DESSERTS AND
DESSERT SAUCES
“ Like a host at a good part, vanilla encourages all the elements
present to rise to the occasion and make their own contributions
”
to the whole, without calling undue attention to itself.
– Richard Sax, American food writer, cook author and teacher (1954-1995)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 You will be able to:
– Prepare a variety of custards and creams
– Prepare a variety of ice creams, sorbets and
frozen dessert items
– Prepare a variety of dessert sauces
– Use these products in preparing and serving
other pastry and dessert items
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Custards 3
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 Liquids thickened by coagulated egg protein
– Stirred custards
Vanilla custard sauce (Fr. crème anglaise)
Pastry cream
Sabayon
– Baked custards
Crème caramel
Crème brûlée
Cheesecake
Bread pudding
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. SAFETY ALERT - Eggs 4
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 Eggs are PHF/TCS foods. Custards cannot be
heated to temperatures high enough to destroy
bacteria. When making custards:
– Wash hands thoroughly; use clean sanitized
equipment
– Do not let exterior or egg shell come into
contact with raw egg
– Heat milk just below a boil to reduce total
cooking time
– Chill custards quickly over an ice bath
– Do not store any custard mixture at room
temperature
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Soufflés 5
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 Made with a custard base that is lightened with
egg whites and then baked
 Light, fluffy texture and tall rise
 Can be sweet or savory
 Baked in straight-sided molds or ramekins
 Frozen soufflés are not true soufflés; they are a
creamy custard mixture thickened with gelatin and
lightened with egg whites
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Creams 6
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 Creamy-textured dessert items made with
whipped egg whites and/or whipped cream
 Some are thickened with gelatin
– Bavarian creams
– Chiffons
 Others are softer and lighter
– Mousses
– Crème Chantilly
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Creams 7
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Bavarian Cream 8
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
1 Adding gelatin to the 2 Folding in the whipped
custard base. cream.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Mousse 9
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
1 Folding in the whipped 2 Folding in the whipped
egg whites. cream.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Frozen Desserts 10
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 Ice cream and gelato
– Custards that are churned during freezing
 Sherbet and sorbet
– Frozen mixtures of fruit juice or fruit purée
 Still-frozen desserts
– Made from mousse, custard or cream layered
with sponge cake and/or fruit
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Lemon Sorbet 11
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Dessert Sauces 12
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 Fruit purées
– Many types of fruits can be puréed to create
sauces
 Caramel sauce
– A mixture of caramelized sugar and heavy
cream
 Chocolate syrup
– Created by adding finely chopped chocolate to
warm vanilla sauce
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Assembling Desserts 13
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 When creating a dessert or a finished dessert
presentation there are three components:
– Base
– Filling
– Garnish
 Compose the dessert with the following principles
in mind
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Guidelines for Desserts 14
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
 Look for complementary and contrasting-
– flavors, textures and colors
 Select an appropriate garnish
 The base should be strong enough to hold the
filling, yet tender enough to cut with a fork
 Assemble close to service if base will become
soggy
 Design presentation so it will not crumble when
served and can be evenly portioned
 Create single-portion items, such as individual
tarts, only if space, time and labor permit
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Dessert Presentation 15
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Cheesecake baked in individual molds, pineapple kebab
and mango sorbet garnished with fresh fruit and
chopped nuts.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel