How Different Custards Work
The proof is in the pudding…or is it mousse? Cool, creamy, dairy-based desserts have a host of different names, from puddings to custards to mousses, and then some. How are they different?
Traditional custard desserts like creme brulee and pots de creme rely on eggs and a more delicate form of heat to transform ingredients into thickened, creamy desserts. In this class, we focus on custardy desserts that do not require cooking eggs to obtain a rich, silky texture. These desserts make use of the freezer or gelatin to obtain their set, or use whipped cream and eggs folded into a dense base to obtain a light, custardy consistency. To understand more about how a dessert like panna cotta compares to a Latin flan, check out the chart below.
Crème Brûlée
THICKENING AGENT: Egg yolks
FIRMING METHOD: Baked in a water bath
RESULTING TEXTURE: Dense and creamy
Crème Anglaise
THICKENING AGENT: Egg yolks
FIRMING METHOD: Cooked on stovetop
RESULTING TEXTURE: Pourable and silky
Pastry Cream
THICKENING AGENT: Egg yolks/Cornstarch
FIRMING METHOD: Cooked on stovetop
RESULTING TEXTURE: Creamy and spreadable
Pots de Crème
THICKENING AGENT: Egg yolks
FIRMING METHOD: Cooked on stovetop
RESULTING TEXTURE: Dense and creamy
Flan
THICKENING AGENT: Eggs
FIRMING METHOD: Baked in water bath
RESULTING TEXTURE: Creamy and slicable
Pudding
THICKENING AGENT: Eggs/Cornstarch
FIRMING METHOD: Cooked on stovetop
RESULTING TEXTURE: Creamy and rich
Semifreddo
THICKENING AGENT: Eggs/Aeration/Freezer
FIRMING METHOD: Frozen
RESULTING TEXTURE: Creamy and slicable
Panna Cotta
THICKENING AGENT: Gelatin
FIRMING METHOD: Chilled until set
RESULTING TEXTURE: Creamy and firm
Mousse
THICKENING AGENT: Aeration
FIRMING METHOD: Whipped eggs/cream
RESULTING TEXTURE: Soft and creamy
