Crème caramel or caramel custard is a firm cold baked custard dessert served inverted with a layer of soft caramel on top. It is usually cooked in a bain-marie in the oven. For Crème caramel sugar is cooked to caramel stage and then poured into the mold before adding the custard mix. During the baking and cooling process, a part of the caramel is absorbed by the custard giving the custard a caramel colour. The other part of caramel absorbs water from the custard and form the distinct caramel sauce obtained when the custard is inverted to serve. Crème brûlée This French word literally translates to "burnt cream". It is a rich and creamy baked custard topped with a contrasting layer of hard caramel. It is served cold with warm crisp caramel crust. It is normally flavoured with vanilla, but may have several other flavours such as lemon, chocolate, a liqueur, fruit, etc. Custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. Some common custard pies include cheesecake, pumpkin pie, lemon meringue pie, and pecan pie. 5. Pudding It is a generic term referring to a dessert, but may also refer to a savoury dish. Pudding refers to rich, fairly homogeneous starch or dairy-based desserts such as rice pudding and Christmas pudding / English plum pudding. It also denotes a sweet milk-based dessert or even egg-based custards, such as bread and butter pudding. It may be steamed, poached, boiled or baked. The word is also used for savoury dishes such as Yorkshire pudding, blood pudding. Bread and butter pudding is a traditional British dessert. It is baked dessert made by layers of buttered bread soaked and covered with custard mix, commonly seasoned with nutmeg and vanilla. It may be served with crème anglaise or cream. 6. Gelatine based set desserts Unlike sabayon based desserts, these desserts use gelatine apart from the sabayon itself, to set. This category of desserts are set using gelatine only, hence, require refrigeration and are always served cold. Gelatine based desserts are not suitable for display for long periods, as they will melt and flow. Panna cotta In Italian literally means "cooked cream". It is a creamy, set dessert from the North of Italy made by simmering together cream, milk and sugar, mixed with gelatine and cooled until set. Blancmange, quite literally translate to “white food”. As a technique, it is same as panna cotta, with the exception that it is flavoured with almond. Jelly is a semi-transparent food mainly derived from gelatine or other gummy substances. Gelatine, pectin, starch or aspic usually form the base of a jelly. www.iccadubai.ae 359
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