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.
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?