Week 4 Lecture - Custards and Creams

This week we learned about different types of custards and creams. Most creams are thickened using eggs, except for pastry cream, which uses cornstarch. The more eggs that are added to the mixture, the thicker and richer it will be. There are stirred and baked custards. Stirred custards are cooked over the stovetop, such as pastry cream and creme anglaise. Baked custards are cooked in the oven, usually in a baine marie. Creme brulee and cheesecake are considered baked custards. Also, this week we do not have lab, but instead have a field trip. We are first going to the Harvest Bread Company followed by dinner at Dan McGees!