Chapter 35 - Creams, custards, puddings, frozen desserts, and sauces. After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme anglaise, pastry cream, and baked custard; prepare starch-thickened puddings and baked puddings; prepare bavarians, chiffons, mousses, and dessert soufflés; assemble frozen desserts; prepare dessert sauces. | Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Creams, Custards, Puddings, Frozen Desserts, and Sauces Basic Principles A solution or syrup of sugar and water is boiled to evaporate part of the water. As the water is boiled off, the temperature of the syrup gradually rises. When all the water has evaporated, what you have left is melted sugar. Sugar Cooking Creams, Custards, Puddings, Frozen Desserts, and Sauces Basic Principles A syrup cooked to a high temperature is harder when it is cooled than a syrup cooked to a lower temperature. One part water (by weight) is enough to dissolve and cook 3 to 4 parts sugar. There is no point in adding more water than is necessary because you just have to boil it off. Sugar Cooking Creams, Custards, Puddings, Frozen Desserts, and Sauces Simple Syrup A solution of equal weights of sugar and water. Combine equal weights of water and . | Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Creams, Custards, Puddings, Frozen Desserts, and Sauces Basic Principles A solution or syrup of sugar and water is boiled to evaporate part of the water. As the water is boiled off, the temperature of the syrup gradually rises. When all the water has evaporated, what you have left is melted sugar. Sugar Cooking Creams, Custards, Puddings, Frozen Desserts, and Sauces Basic Principles A syrup cooked to a high temperature is harder when it is cooled than a syrup cooked to a lower temperature. One part water (by weight) is enough to dissolve and cook 3 to 4 parts sugar. There is no point in adding more water than is necessary because you just have to boil it off. Sugar Cooking Creams, Custards, Puddings, Frozen Desserts, and Sauces Simple Syrup A solution of equal weights of sugar and water. Combine equal weights of water and granulated sugar in a saucepan, stir, and bring to a boil to dissolve the sugar. Cool the syrup. Dessert syrup is a flavored simple syrup used to moisten and flavor some cakes. Sugar Cooking Creams, Custards, Puddings, Frozen Desserts, and Sauces Crystallization Graininess is a common fault in many candies and desserts. Graininess results when cooked sugar crystallizes, or turns to tiny sugar crystals, rather than staying dissolved in the syrup. Sugar Cooking Creams, Custards, Puddings, Frozen Desserts, and Sauces Crystallization If even one sugar crystal comes in contact with a cooked syrup, it can start a chain reaction that turns the whole thing into a mass of sugar crystals. Sometimes an acid such as cream of tartar is added to a syrup before cooking. Acids change some of the sugar to invert sugar, which resists crystallizing. Sugar Cooking Creams, Custards, Puddings, Frozen Desserts, and Sauces Stages of Sugar Cooking Testing the temperature with a candy .
