# % quick glance at this last chapter may give you the impression that you will be overwhelmed with a great many recipes and techniques within a few pages. Among the subjects covered are custard sauces, pastry cream, puddings, custards, mousses, bavarians, soufflés, ice cream, and dessert sauces.
It's all much simpler than it seems. Once you have learned three basic preparations—vanilla custard sauce, pastry cream, and baked custard—you will have learned most of the rest. Vanilla custard sauce, also called crème anglaise (krem awng glezz) or English cream, is the basis for bavarians, ice cream, and some dessert sauces. Pastry cream, with a variety of flavorings, is also used for pie fillings and puddings and is the basis for some soufflés. Many baked puddings are baked custard with added starch or fruit ingredients.
There seems little point in giving you recipes for cream pie fillings in the pie section, a recipe for pastry cream filling for napoleons in the puff pastry section, and recipes for boiled puddings in the pudding section, and never tell you that they are all basically the same preparation. You are not just learning a collection of unrelated recipes; you are learning to cook and to understand what you are cooking.
After reading this chapter, you should be able to
1. Cook sugar syrups to the seven stages of hardness.
2. Prepare créme anglaise, pastry cream, and baked custard.
3. Prepare starch-thickened puddings and baked puddings.
4. Prepare bavarians, chiffons, mousses, and dessert soufflés.
5. Assemble frozen desserts.
6. Prepare dessert sauces.
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