desserts level 2

Light brown

Golden brown

Dark brown

pale brown

In a tray in the kitchen

in a covered container in the store room

In a covered container in the fridge

in an open container in the store room

To enhance flavour

To ensure custard has set evenly

To ensure the custard does not over colour

To give the custard an open texture

Solid texture, pale colour

Rubbery texture, dark colour

Light texture, springy consistency

Heavy texture, springy consistency

To incorporate air

To breakdown fat

To add flavour

To reach all parts of the bowl

Creaming, folding, moulding

Mixing, aeration, folding

Mixing, aeration, portioning

Creaming, aeration, folding

In a tray of water in the oven

In a tray of water in the steamer

On a tray in the oven

On a tray under the grill

Brush with egg wash and bake until golden

Use a blow torch to colour the sides

Brush with oil and bake until golden

Brush with egg wash

On the stove

Bain Marie in the oven

Bain Marie on the stove

In a steamer

Sprinkle with caster sugar

Cover with a lid

Keep hot in a Bain Marie

Cool quickly in the blast chiller