On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 35
Custards, Creams, Frozen
Desserts and Dessert
Sauces
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Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Learning Objectives
After studying this chapter, you will be able to:
35.1 Prepare a variety of custards and creams
35.2 Prepare a variety of ice creams, sorbets and frozen
dessert items
35.3 Prepare a variety of dessert sauces
35.4 Use these products in preparing and serving other
pastry and dessert items

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Custards
• Custards are 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

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Safety Alert - Eggs
• Eggs are high-protein foods that are easily contaminated by
bacteria
• 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

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Soufflés
• Soufflés are 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

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Creams
• Creams are 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

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Cream Components
• For Bavarian:
– Custard plus Gelatin then fold in whipped cream
• For Chiffon:
– Custard or starch-thickened fruit plus Gelatin then
fold in whipped egg whites
• For Mousse:
– Melted chocolate, puréed fruit or custard plus nothing
or Gelatin then fold in whipped cream, whipped egg
whites or both

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Bavarian Cream
• To prepare Bavarian cream, 1 (left) Add gelatin to the
custard base. 2 (right) Fold in the whipped cream.

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Mousse
• To prepare a Mousse, 1 (left) Fold in the whipped egg
whites. 2 (right) Fold in the whipped cream.

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Egg Products in Uncooked Mousses
• Mousses require no further cooking
• Pasteurized egg products are recommended
• They are heated to the proper temperatures for sufficient
time to kill bacteria
– Italian meringue is an exception

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Frozen Desserts
• There are several types of frozen dessert preparations
• 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

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Dessert Sauces
• There are a few types of sauces used for dessert
• 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

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Assembling Desserts
• 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

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Guidelines for Desserts
• Look for complementary and contrasting-
– flavors, textures and colors
• Select an appropriate garnish that doesn’t overwhelm
• 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

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Dessert Presentation
• Here is an example of an attractive plated dessert.
• It is a cheesecake baked in an individual mold, pineapple
kebab and mango sorbet garnished with fresh fruit and
chopped nuts

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