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There's literally an entire class of pastry creams involving egg yolks cooked into cream. With the proper technique it stays homogeneous. - Egg nog - Crème a
by Mikeb85 5y ago
There's literally an entire class of pastry creams involving egg yolks cooked into cream. With the proper technique it stays homogeneous.
- Egg nog
- Crème anglaise (and offshoots like Bavarian cream)
- Crème pâtissière/pastry cream (plus offshoots like millefeuille cream)
- Lemon curd
- Ice cream base
Anglaise, pastry cream and lemon curd also form the base for the majority of thickened cream preparations that end up in layered cakes and other pastries.
- dsizzle 5y agoAh, so you stir it while heating or dilute it enough or something and that prevents coagulation?
- Mikeb85 5y agoYou also cook it to a temperature that causes it to pasteurize, thicken but not scramble. Or add starch which prevents it from scrambling for the ones cooked to a higher temperature. You stir while cooking very slowly until it reaches a specific temperature.
- dsizzle 5y agoOh, so my guess about stirring was wrong -- that doesn't matter (was thinking it would be like stirring ice cream while freezing)? How sensitive is the homogeneity to starch concentration when heating above 142F? Are there any other parameters in the technique besides temperature and starch concentration?
- Mikeb85 5y agoNo your guess about stirring was right I just added more info and specified (coagulation does happen but different protein molecules cook at different temperatures). It's very sensitive to starch in the sense a relatively small amount of starch will prevent scrambling. Temperature and starch are the main considerations WRT not scrambling the eggs. Anglaise/ice cream/pastry cream/curd all have varying amounts of fat (milk vs cream or mix), sugar and it'll all affect the consistency.