Is Custard Considered a Sauce in Culinary Terms?
Understanding the Definitions of Custard and Sauce
When discussing the culinary world, it is essential to distinguish between different types of ingredients and their uses. Custard and sauce are two common terms, often used interchangeably, but they have distinct characteristics and applications. Without a lengthy presentation, custards, 99% of the time, are some form of milk or cream combined with eggs, usually, while a sauce does not necessarily have to include either of these ingredients. A basic roux typically starts with flour and butter, and the rest of the sauce builds on this foundation. A basic white sauce or béchamel begins with a roux and then has milk added, which can serve as the base for a cheese sauce.
A Classic Example: Béchamel Sauce
A bechamel sauce, which is a staple in many cuisines, is a classic example of a sauce that starts with a roux, typically made from a mixture of flour and butter. This is then slowly cooked to form a smooth paste and flushed with milk, which enriches the flavor and consistency of the sauce. This versatile sauce can be used in many dishes, from moussaka to macaroni casseroles.
Can Custard Be Considered a Sauce?
Now, let's consider a practical example: if you baked a cinnamon roll and poured crème anglaise (also known as creme anglaise) or pastry cream (crème patissière) on top, would this be considered a sauce at that point? To answer this question, we need to examine the definitions and uses of both custard and sauce.
Custard as a Sauce
Custard is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard can vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème patissière) used to fill éclairs. The most common types of custards are used in desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, such as in quiche.
The Distinction in Usage
While a sauce is a liquid or semi-liquid mixture used to add flavor and aesthetic appeal to a dish, a custard is primarily a thick, creamy preparation often used in desserts. Therefore, if you pour crème anglaise or pastry cream on your cinnamon roll, you are essentially using a custard to enhance the sweetness and texture of the dessert. However, when used in a savory context, like a quiche, it would more accurately be classified as a sauce.
Frequently Asked Questions
Q: What is the main difference between custard and sauce?
A: The main difference lies in the primary ingredients and their consistency. A sauce is typically a mixture of liquid ingredients, often with some thickening agents, whereas a custard is primarily made from eggs and liquids, creating a thick, creamy consistency.
Q: Can custard be salty as well as sweet?
A: Yes, while many custards are sweet, like crème anglaise or pastry cream, there are also savory options. Savory custards are common in dishes like quiche or savory custard puddings, which can be seasoned with herbs, spices, or cheese.
Q: How can one prepare a basic crème anglaise?
A: To prepare crème anglaise, gently heat milk with sugar and vanilla pods or extract, then slowly whisk in egg yolks and cook, scraping the sides of the pan, until it thickens to a pourable consistency. It's important to cook it just enough to ensure the eggs are cooked and the mixture is smooth and silky.
Conclusion
From this discussion, it's clear that while the term "sauce" and "custard" can sometimes be used interchangeably, they have distinct culinary definitions and applications. Crème anglaise or pastry cream can be a sauce when used in dessert contexts but should be considered a custard when used in savories. Understanding these distinctions can help in both cooking and serving pastries and custards in the correct context.