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Baked Custard
A custard that is baked without being disturbed so it sets into a solid.
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Bavarian Cream
A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.
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Charlotte
(1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
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Christmas Pudding
A dark, heavy steamed pudding made of dried and candied fruits, spices, beef suet, and crumbs.
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Cornstarch Pudding
A sweetened liquid, usually milk and flavorings, that is boiled with cornstarch to thicken it.
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Cream Pudding
A boiled pudding made of milk, sugar, eggs, and starch.
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Custard
A liquid that is thickened or set by the coagulation of egg protein.
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Mousse
A soft or creamy dessert that is made light by the addition of whipped cream, egg whites, or both.
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Panna Cotta
An Italian pudding made of cream, gelatin, and flavorings; literally, "cooked cream."
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Pot de Crème (poh duh krem)
A rich baked custard.
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Rice Impératrice
A rich rice pudding containing whipped cream, candied fruits, and gelatin.
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Soufflé
(1) A baked dish containing whipped egg whites, which cause the dish to rise during baking. (2) A still-frozen dessert made in a soufflé dish so that it resembles a baked soufflé.
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Stirred Custard
A custard that is stirred while it is cooked so that it thickens but does not set.
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