What custard should be allowed to boil to the correct thickened consistency before removing from heat?

• A. Creme Anglaise
• B. Sabayon
• C. Custard Sauce
• D. Pastry Cream

Answer: (D)

The key idea is thickening a custard by cooking it until it reaches a full boil so the starch in the mixture can activate and the custard sets with a firm enough body to fill pastries. Pastry cream relies on starch (usually cornstarch) and yolks. When it’s brought to a boil, the starch granules swell and thicken the mixture, while the heat also helps the eggs set, giving a smooth, pipeable filling. Once it reaches the right thickened state, it’s removed from heat to prevent overcooking or curdling, then cooled for use in desserts like éclairs and cream puffs.

Creme Anglaise is typically cooked to coat the back of a spoon and is kept at a nappe or just below a boil, remaining pourable rather than thick and set. Sabayon is a light, aerated custard made by whisking eggs with sugar (and usually wine) over heat; it thickens differently and isn’t meant to become a firm pastry cream. Custard sauce is a general term for a pourable custard that’s not intended to reach the thick, moldable consistency of pastry cream.