Found this on a cooking website, makes for an interesting read if you're interested in knowing the difference between some of the custard and cream flavoured concentrates a lot of us are messing around with!
TYPES OF CUSTARDS
There is some confusion about custard-based desserts and their terminology, so I’m going to clear that up before I get into the pastry cream recipe.
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CREME ANGLAISE
A pouring custard.
A runny version of pastry cream.
It isn’t typically thickened with a starch (although some use a little cornstarch to avoid scrambling), and usually only uses eggs/egg yolks.
It’s like a thick sauce that can be poured over desserts. This custard isn’t heated to a boil to avoid the eggs from curdling.
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CREME CHANTILLY
A lightly whipped cream sweetened with sugar and (usually) flavoured with vanilla.
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CREME PATISSIERE
A thicker custard.
It’s thickened using starch and eggs/egg yolks and can be piped.
It’s mostly used to fill pastries and other desserts.
Pastry cream is heated to a boil, so that it thickens well. Because of the starch, the eggs don’t curdle readily.
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CREME LEGERE
Is pastry cream (Creme Patissiere) with sweetened and flavoured whipped cream (Creme Chantilly) added.
Most people call this 'Creme Diplomat' as well.
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CREME DIPLOMAT
Is Creme Patissiere mixed with Creme Chantilly, gelatine and any extra flavourings (optional).
It’s basically Creme Legere made with stabilised whipped cream.
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CREME BAVAROIS
Bavarian Cream is a dessert on its own.
It’s like Panna Cotta, but made with Creme Patissiere.
It’s Creme Patissiere mixed with Creme Chantilly, but with extra gelatine (so that it sets like a pudding) and extra flavourings.
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Source:
The Flavor Bender
...and none of those is the classic custard most custard e-liquids are trying to emulate. It's nice to know what the Cordon Bleu world thinks, but we're talking about something much more homely and English, generally coming out of a box of Bird's.
Haha WTF you're right! I suppose it's just called Custard or what now? and where does Creme Brulee fit in here? My little brain can't take it!
Still, for the regular folk out there, you really can't beat packet mix custard powder though can ya.
Sometimes I like to live on the edge by throwing an egg yolk and some dutch cinnamon into the mix for a fine dining experience.
So... creme patissuere and chantilly are like real life cream one shots? Seriously though interesting post. Thanks for sharing. It’d be interesting to see what’s out there that tried to make all of these.
Mate, that's precisely it. That's the TL;DR here really isn't, haha.
You're welcome! I've noticed lately that there's a SolubArome Creme Chantilly, which, going by this, means it's basically a version of your CAP vanilla whipped cream..
Then you've got your SA Creme Anglaise and your Decadent Vapours Creme Anglaise out there, but VT also do a Warm Custard which I would have mentally placed in this category too.
At least now I truly understand what a Bavarian Cream is... I do wonder where the classic vanilla pudding fits in here though haha. We knew custards could be complex, I just didn't know they had fancy names to differentiate each variation. What I thought was a blurred line was in fact clear cut between what is custard, what is not, what is cream, what is both and what is neither.. Yup
Has anyone round here ever actually tried Bavarian Cream?