TITLE
Learn how frozen custard is made at a shop in Milwaukee, Wisconsin. It’s different from ice cream!
The thickness and consistency of custard depends on how much egg or thickener is used. Crème anglaise is a light, sweetened pouring custard. It is made by whipping egg yolks and sugar together. Then, hot milk is added in slowly with a whisk. It is often flavored with vanilla and then cooked over low heat until it becomes the desired thickness. It can be poured as a sauce over cakes and fruits. Crème pâtissière is a thick custard pastry cream. It is made in a similar way to crème anglaise, but it is thickened using corn starch. Crème pâtissière is used as filling in pastries such as éclairs.
Select an activity below to download the PDF.
Making Connections
Text-to-Self
Do you like custards? If so, what is your favorite kind?
Text-to-Text
Have you read any other books about food from around the world? What did you learn from those books that was not in this one?
Text-to-World
What are some other ways, besides dessert, that countries and cultures from around the world are special and different from one another?