TH2001

Laboratory Exercise
Preparing Custards, Creams, and Sauces
Objective:

At the end of the exercise, the students should be able to:

 Prepare various custards, creams, and sauces used in baking and pastry.

Materials:

 Ingredients (see Pages 3-6 of this file)

 Kitchen tools and equipment (per group requisition)

Basic Principles:

Troubleshooting Custards and Creams

Table 1 shows troubleshooting techniques for faulty custards and creams.

Problem Cause Solution
Custard sauce Adjust temperature; remove from heat promptly; cook over
Custard overcooked
too watery bain-marie; chill over ice bath
Custard sauce Improper mixing of
Whisk yolks and sugar together properly
lumpy sugar and yolks
Adjust formula; use a combination of heavy cream and
Custard greasy Too much fat
milk; use more whole eggs than yolks
Pastry cream Starch not incorporated Blend starch with sugar before adding liquid; stir cream
lumpy properly while cooking
Insufficient starch Adjust formula; measure ingredients properly
Undercooked starch Cook longer
Pastry cream
Wrong starch used Adjust formula
runny
Over stirred after pastry
Avoid stirring once pastry cream has set
cream has set
Whip properly; stop whisking before the cream is fully
Whipped cream Cream overmixed
whipped
watery
Too warm Chill cream; use a chilled bowl and whisk
Table 1. Troubleshooting for custards and creams
Source: On Baking: Textbook of Baking and Pastry Fundamentals (4th ed.), 2020

Reference:
Labensky, S., Martel, P. & Van Damme, E. (2020) On baking: Textbook of baking and pastry fundamentals (4th ed.). Pearson.

03 Laboratory Exercise 1 *Property of STI

Page 1 of 6
 TH2001

Procedures:
A. Baking Demonstration

1. Prepare the following pastries, creams, and sauces:

a. Swiss Meringue
b. Pastry Cream
c. Crème Brulee
d. Mango Coulis
2. You will be given 120 minutes (two [2] hours) to accomplish the activity. No group will be
allowed to extend once the time is up. An additional 30 minutes will be used for kitchen clean
up.
3. Observe the rules and regulations in using the kitchen laboratory, as well as proper hygiene
and sanitation practices.
4. Your output will be graded based on the following rubric:
CRITERIA PERFORMANCE INDICATORS POINTS
The ingredients, materials, and the station are prepared in an
Mise en Place 10
organized manner.
Custards 10
Application of Proper techniques are applied in Creams
10
Techniques producing the dish.
Sauces 10
Swiss Meringue 10

Custards, creams, and sauces are Pastry Cream 10

Palatability flavorful and balanced in texture and
Crème Brulee 10
consistency.
Mango Coulis 10
Cleanliness Observed proper handling techniques (this includes the
10
and Sanitation cleanliness of the workstation and uniform)
Teamwork Participation of all members is evident. 10
TOTAL 100

5. Wash, clean, and dry all the tools and equipment used. All borrowed items should be returned
to the equipment room and acknowledged by the laboratory custodian.

03 Laboratory Exercise 1 *Property of STI

Page 2 of 6
 TH2002

Recipes

CRÈME PÂTISSIÈRE
Pastry Cream
[KREHM pa-TEE-si-REE]
Yield: 1600 g

Cooking Method: Stirred

Ingredients: Quantity
Milk 480 mL
White sugar 100 g
Milk 480 mL
Egg yolks 120 g (6 pcs)
Eggs 100 g (2 pcs)
Cornstarch, sifted 100 g
White sugar 100 g
Unsalted butter, softened 90 g
Vanilla extract 30 mL

TOTAL WEIGHT 1, 600 g

Image source: https://www.theflavorbender.com/creme-
patissiere-vanilla-pastry-cream
Procedure:
1. In a heavy saucepan, dissolve the sugar in the milk and gradually heat it just before boiling.
2. With a whisk, beat egg yolks and whole eggs in a separate stainless-steel bowl.
3. Sift the cornstarch and sugar into the eggs. Whisk until smooth.
4. Slowly pour a thin stream of milk to the egg mixture while continuously stirring to bring it to
a higher temperature without cooking the eggs.
5. Return the mixture to the pan and stir constantly. Let it slowly cook until it has no raw,
starchy taste.
6. Remove the pan from the heat and stir in the butter and vanilla. Mix until the butter is
melted and completely incorporated.
7. Pour into a clean bowl and cover with a plastic film placed directly in contact with the
surface of the cream to prevent a crust from forming. Let it cool.
8. Once completely cooled, whisk the pastry cream until smooth and transfer to a piping bag
to fill in doughnuts, cream puffs, eclairs, and other pastries.
Recipe lifted and modified from: Crème Patisserie (Pastry Cream). https://www.theflavorbender.com/creme-patissiere-vanilla-pastry-cream

03 Laboratory Exercise 1 *Property of STI

Page 3 of 6
 TH2002

SWISS MERINGUE
Yield: 962 g

Ingredients: Quantity
Egg whites 360 g (12 pcs)
White sugar 600 g
Cream of tartar 2g

TOTAL WEIGHT 962 g

Image source:
https://www.simplyrecipes.com/recipes/how_to_make_swiss_me
ringue
Procedure:
1. Boil water in a pot.
2. In a clean, dry bowl, whisk together sugar and egg whites.
3. Heat the mixture over a double boiler. Don’t let the bottom of the bowl touch the water.
4. Whisk until the sugar is completely dissolved and the mixture is heated to 70°C (160°F). If
you don’t have a kitchen thermometer, whisk until the mixture turns opaque and the sugar
has completely dissolved. This should take about 5-7 minutes.
5. Take the bowl out of the double boiler.
6. Using a whisk attachment, whip the mixture on high to cool it down. This will cool the
mixture down and begin creating a foam.
7. Continue whipping to stiff peaks. The mixture should turn very glossy, thick, and almost
marshmallow-like or for about 7 minutes.
8. Use immediately for decorating cupcakes, base for buttercreams, or bake with pies and
tarts.
Recipe lifted and modified from: Professional Baking (7th ed.), 2017, p.259

03 Laboratory Exercise 1 *Property of STI

Page 4 of 6
 TH2002

CRÈME BRÛLÉE
[KREHM broo-leh] Burnt cream
Yield: 16 pcs of 90 g each

Cooking Method: Baked

Ingredients: Quantity
Milk 240 mL
Heavy cream 720 mL
Vanilla extract 15 mL
White sugar 210 g
Egg yolks 200 g (10 pcs)
White sugar As needed

TOTAL WEIGHT 1, 365 g Image source: https://www.foodnetwork.com/recipes/food-

network-kitchen/the-best-creme-brulee-7264939
Procedure:
1. Preheat oven at 165°C (325°F).
2. Boil water in a pot.
3. Prepare the ramekins or other containers and put them in a deep pan, set aside.
4. Heat the heavy cream, milk, and vanilla just before boiling and let it cool a bit.
5. In a clean, dry bowl, mix the egg yolks and granulated sugar until well combined.
6. Gradually add the warm cream to the egg mixture. Make sure that it won’t cook the egg
immediately.
7. Strain the mixture before putting it into prepared ramekins or containers.
8. Carefully put the deep pan into the oven and pour the boiling hot water to the deep pan,
about halfway up the side of your container. Be careful not to put water into your mixture.
9. Bake for 20-25 minutes or until the custard is set.
10. Cool down the baked custard and sprinkle an even layer of sugar on top.
11. Melt the sugar using a broiler or a blowtorch.
12. Top with desired fresh fruits or serve immediately.
Recipe lifted and modified from: Textbook of Baking and Pastry Fundamentals, 2020,

03 Laboratory Exercise 1 *Property of STI

Page 5 of 6
 TH2002

MANGO COULIS
[Mango koo-lee]
Yield: 3550 g

Ingredients: Quantity
Ripe mango, peeled and seeded 2000 g
White sugar 1000 g
Water 400 mL
Lemon, juiced 150 mL

TOTAL WEIGHT 3, 550 g

Image source:
https://recipes.timesofindia.com/thumb/54827440.cms
Procedure:
1. Puree the fruit in a blender or a food processor and strain.
2. Combine all ingredients in a saucepot.
3. Cook at medium heat and stir from time to time to keep the coulis from burning.
4. Thicken until desired consistency or it coats the back of the spoon.
5. Let it cool and pour on pastries or frozen desserts just before serving
Recipe lifted and modified from: Textbook of Baking and Pastry Fundamentals, 2020

03 Laboratory Exercise 1 *Property of STI

Page 6 of 6