crème, crèmes brûlées, and cheesecakes Creams, by contrast, are auxiliary preparations, made from essentially the same mix as custards but stirred continuously during stovetop cooking to produce a thickened but malleable, even pourable mass Pastry cooks in particular use crème anglaise (so-called “custard cream”), pastry cream (crème pâtissière), and their relatives to coat or fill or underlie a great variety of baked sweets Classically Smooth Scrambled Eggs Oeufs brouillés au jus (Scrambled Eggs with Meat Demiglace) Break a dozen fresh eggs into a dish, beat them thoroughly, pass them through a strainer into a casserole dish, add six ounces of Isigny butter cut into small pieces, season with salt, white pepper, and grated nutmeg; place on a moderate stove and whip gently with a little egg-white whip As soon as they begin to thicken remove the casserole from the flame and continue to whip until the eggs form a light, smooth cream Then add a little chicken demiglace, as big as a nut of butter, cut into pieces, return to the stove to finish the cooking, pour into a silver casserole and garnish with croutons passed through nicely colored butter Antonin Carờme, LArt de la cuisine franỗaise au 19iốme siốcle, 1835 Dilution Demands Delicacy Nearly all the problems that arise in custard and cream making come from the fact that the egg proteins are spread very thin by the other ingredients Take the nearly identical recipes for a typical sweet milk custard or a crème anglaise: 1 whole egg, 1 cup/250 ml milk, 2 tablespoons/30 gm sugar The milk alone increases the volume of the mix — which the ... As soon as they begin to thicken remove the casserole from the flame and continue to whip until the eggs form a light, smooth cream Then add a little chicken demiglace, as big as a nut of butter, cut into pieces, return to the stove... franỗaise au 19iốme siốcle, 1835 Dilution Demands Delicacy Nearly all the problems that arise in custard and cream making come from the fact that the egg proteins are spread very thin by the other ingredients Take the nearly identical recipes... for a typical sweet milk custard or a crốme anglaise: 1 whole egg, 1 cup/250 ml milk, 2 tablespoons/30 gm sugar The milk alone increases the volume of the mix — which the