On food and cooking the science and lore of the kitchen ( PDFDrive ) 197

it in a crust, and bake it, and serve it forth — from a manuscript published in Antiquitates Culinariae, 1791 (ca 1400) Crème Anglaise and Other Pourable Creams The mix for a stirred cream is made much as baked-custard mixes are An especially rich cream may call for yolks only, as many as 4 or 5 per cup/250 ml milk The eggs and sugar are mixed with scalded milk or cream, and the mixture is then stirred constantly on the stovetop until it thickens enough to cling to the spoon, at around 180ºF/80ºC The gentle heat of a double boiler minimizes the possibility of curdling, but it takes longer than direct heat The thickened cream is then strained of any coagulated egg or other solid particles, and cooled, with occasional stirring to prevent the proteins from setting into a solid gel An ice bath will cool the cream quickly, but demands more frequent stirring to maintain an even texture Fruit purees are generally added after the cooling, because their acidity and fibrous particles can cause curdling during the cooking Pastry Cream, Bouillie, and Cream-Pie Fillings Along with crème anglaise, pastry cream is one of the most versatile of the dessert maker’s stock preparations It’s used mainly to fill and decorate cakes and pastries, and is a common reinforcing base for sweet soufflés; in Italy and France it’s even cut into pieces and fried on its own It must therefore be thick enough to hold its shape at room temperature, and so is stiffened with between 1 and 2 tablespoons flour (or about half that amount of pure starch) per cup liquid/10–20 gm per 250 ml Pastry cream is made by adding scalded milk to the mixture of sugar, eggs, and flour, whose protective action allows the mix to be brought to a full boil over direct heat without curdling After a minute or so of boiling (and constant stirring) to thoroughly inactivate the ...cooling, because their acidity and fibrous particles can cause curdling during the cooking Pastry Cream, Bouillie, and Cream-Pie Fillings Along with crème anglaise, pastry cream is one of the most versatile of the. .. milk to the mixture of sugar, eggs, and flour, whose protective action allows the mix to be brought to a full boil over direct heat without curdling After a minute or so of boiling (and constant stirring) to thoroughly inactivate the. .. pieces and fried on its own It must therefore be thick enough to hold its shape at room temperature, and so is stiffened with between 1 and 2 tablespoons flour (or about half that amount of pure starch) per cup liquid/10–20