Egg cream

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With custard (also custard ) to describe different preparations in the kitchen with eggs, if the registered and flavoring ingredient in a sensory clearly perceptible amount, for example in butter cream or fillings as for the Eierschecke . According to the guiding principles of the German Food Book for fine baked goods , egg creams must contain at least 15 percent whole eggs .

The English kitchen term custard can describe both egg cream (milk and eggs) and vanilla pudding (milk and corn starch) depending on the preparation.

When custard and savory preparations cold dishes are referred to, such as stuffed eggs .

According to the Spirits Ordinance , egg liqueur may be called egg cream if it has a minimum sugar content of 250 g / l.

  • Stuffed eggs

  • Eierschecke

  • Advocaat

Individual evidence

  1. ↑ Technology of baked goods production . 11th edition. Fachbuchverlag Pfanneberg GmbH & Co. KG, Haan, ISBN 978-3-8057-0761-9 , p. 23 ( europa-lehrmittel.de [PDF; accessed on August 29, 2019]).
  2. ↑ Egg peck. Accessed August 30, 2019 (German).
  3. ↑ Guidelines 2016 - German Food Book: Developed and approved by the German Food Book Commission at the Federal Ministry of Food and Agriculture . Behr's Verlag DE, 2016, ISBN 978-3-95468-446-5 , pp. 50 ( google.de [accessed on August 30, 2019]).
  4. ↑ custard | translate english to german: cambridge dictionary. Retrieved September 1, 2019 .
  5. ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 260 .
  6. ↑ Russian eggs. Accessed August 30, 2019 (German).
  7. ↑ Szameitat, Hans .: The cold kitchen . 10th edition Pfanneberg, Haan-Gruiten 2005, ISBN 3-8057-0487-9 , p. 192 ( europa-lehrmittel.de [PDF; accessed on August 30, 2019]).
  8. ^ Schutzverband der Spirituosen-Industrie eV Accessed on August 31, 2019 .
  9. ↑ J. Schormüller: Textbook of food chemistry . Springer-Verlag, 2013, ISBN 978-3-642-65778-8 ( google.de [accessed on August 31, 2019]).