Creme Patissiere



By admin ~ January 21st, 2010. Filed under: Cream.

Creme Patissiere is a component of recipes such as éclairs, profiteroles, and Boston Cream Pie. Essentially a cold custard, Creme Patissiere is surprisingly simple to make. With fresh vanilla seeds and good milk and eggs, it’s surprisingly delicious!

Crème anglaise



By admin ~ January 21st, 2010. Filed under: Cream.

Crème anglaise (French for “English cream”) is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla.

The cream is made by whipping egg yolks and sugar together until the yolk is almost white, adding hot milk little by little, and cooking until thick. The sauce is stirred with a spoon until it is thick enough to coat the back of a spoon, and then must be removed from the heat. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 70 °C (156 °F) and 85 °C (185 °F); the higher the temperature, the thicker the resulting cream.

Crème caramel



By admin ~ January 21st, 2010. Filed under: Desserts.

Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish has spread across Europe and the world. Both ‘crème caramel’ and ‘flan’ (from Old German flado ‘cake’) are French names, but have come to have different meanings in different regions. In Spanish-speaking countries and in North America, flan refers to cream; this was originally a Spanish usage, but the dish is now best-known in the United States in a Latin American context and also in the Philippines, where it is known more as leche flan. Elsewhere, including in France, ‘flan’ usually means a custard tart, often with a fruit topping. In Europe and many Commonwealth countries, the dish is generally known as cream caramel.

Crema catalana



By admin ~ January 21st, 2010. Filed under: Desserts.

Crema catalana (Catalan ‘Catalan cream’) or crema de Sant Josep, is the Catalan version of crème brûlée. It is usually served on Saint Joseph’s Day (March 19). The custard is flavoured with lemon or orange zest and cinnamon.

Crème brûlée



By admin ~ January 21st, 2010. Filed under: Desserts.

Crème brûlée is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is served cold, or with the custard cold and the caramel warm. The custard base is normally flavoured with vanilla, but it can have one of several other flavours.