The science behind crme caramel

Crme caramel, a distant cousin of the crme brle, is a smooth, decadent custard-
based dessert. The good news is that it really isnt as tricky to make at home as you
may think it is. Heres how its done.

The science of crme caramel lies in the fact that, unlike most custard-based dishes, it
contains both egg yolks and egg whites. Egg yolks are made up of fat, protein and about
50% water. The fat in the yolk gives desserts like crme brle and crme caramel their
creamy and smooth texture.

However, if we tried to make crme caramel with yolks alone it would not set, because
the mixture wouldnt contain enough protein and water. This is why we need the egg
whites. Egg whites are made up of 80% water. They contain no fat (as you may
remember from ourmeringue making adventure) and slightly more protein than egg
yolks, giving them wonderful thickening power. Adding egg whites to the crme
caramels ensures that they will set beautifully, so we can turn our little custard beauties
out of their moulds to serve.

Keeping all of that in mind, lets start making our caramels.

Ingredients:

For the caramel

150g sugar
6 tbsp water

For the custard

4 large eggs
1/2 tsp vanilla extract
30g caster sugar
600ml full cream milk

You will also need:

6 x 200ml pudding moulds

A roasting dish for baking
A stainless steel saucepan for making the caramel

Method:

1. Preheat the oven to 150.

TIP: Heat the pudding moulds in the oven while youre make the caramel. This will make
it easier to spread the caramel and also prevent crystallization.

2. Heat the sugar and water over medium heat, stirring (with a wooden spoon) until all
the sugar has dissolved. Boil without stirring until the mixture turns a light copper colour.
TIP: At this point, immediately put the bottom of the pan into a sink full of lukewarm
water. This will stop the caramelization and prevent burning.

3. Quickly pour the caramel into the bottom of the pudding moulds and set aside to cool
at room temperature.

4. Once the caramel has hardened, butter the sides of the pudding moulds so the
pudding doesnt stick.
5. Gently warm the milk in a saucepan over the stove. It must be warm, but not boiling or
too hot to dip your finger in. (The temperature here is key, so be careful).
6. Whisk the eggs, vanilla and sugar together in a bowl.
7. Once the milk is warm, pour it into the egg mixture and whisk until smooth. Then pour
your mixture into the prepared moulds.
8. Place the moulds in a roasting dish and carefully fill the dish halfway with boiling
water.
9. Bake the caramels for about 20 minutes, or until a knife inserted into the center
comes out clean.

TIP: They will still be quite wobbly, but dont be tempted to leave them in for too long as
this may result in sweet scrambled egg.
10. Cool the crme caramels in the fridge for at least an hour, preferably overnight. This
will allow the custard to absorb the caramel flavour, and for the caramel to steal water
from the custard and soften.
11. Gently loosen the sides of the custard with a palette knife, and turn upside down
onto a dessert plate to serve.

And thats about it, friends. Your pudding is ready to be eaten.

Crme caramel is great for summer days, as it is a cold pudding and can be served with
delicious summer berries. Enjoy.

Bibliography:Online, Y. (2013, January 7). The science behind crme caramel.

Retrieved March 6, 2017, from Baking, https://www.yuppiechef.com/spatula/the-science-
behind-creme-caramel/In-line Citation:(Online, 2013)
 Top 10 Health Benefits of Eating Eggs

By Kris Gunnars, BSc

| 1,644,128 views

Eggs are among the few foods that I would classify as superfoods.

They are loaded with nutrients, some of which are rare in the modern diet.

Here are 10 health benefits of eggs that have been confirmed in human studies.

1. Eggs Are Incredibly Nutritious

Eggs are among the most nutritious foods on the planet.

A whole egg contains all the nutrients required to turn a single cell into a baby chicken.

A single large boiled egg contains (1):

Vitamin A: 6% of the RDA.

Folate: 5% of the RDA.

Vitamin B5: 7% of the RDA.

Vitamin B12: 9% of the RDA.

Vitamin B2: 15% of the RDA.

Phosphorus: 9% of the RDA.

Selenium: 22% of the RDA.

 Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin
B6, Calcium and Zinc.

This is coming with 77 calories, 6 grams of protein and 5 grams of healthy fats.

Eggs also contain various other trace nutrients that are important for health.

Really eggs are pretty much the perfect food, they contain a little bit of almost every
nutrient we need.

If you can get your hands on pastured or Omega-3 enriched eggs, then these areeven
better. They have more Omega-3s and are much higher in Vitamin A and E (2,3).

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Bottom Line: Whole eggs are among the most nutritious foods on the planet,
containing a little bit of almost every nutrient we need. Omega-3 enriched and/or
pastured eggs are even healthier.

2. Eggs Are High in Cholesterol, But They Dont Adversely Affect Blood
Cholesterol

It is true that eggs are high in cholesterol.

In fact, a single egg contains 212 mg, which is over half of the recommended daily
intake of 300 mg.

However its important to keep in mind that cholesterol in the diet doesnt necessarily
raise cholesterol in the blood (4, 5).
 The liver actually produces large amounts of cholesterol every single day. When we eat
more eggs, the liver just produces less cholesterol instead, so it evens out (6, 7).

The response to egg consumption varies between individual (8):

In 70% of people, eggs dont raise cholesterol at all.

In the other 30% (termed hyper responders), eggs can mildly raise Total and
LDL cholesterol.

However, as I will outline later in the article, the situation is a bit more complicated than
that and these changes are actually beneficial.

(Exceptions people with genetic disorders like familial hypercholesterolemia or a

gene type called ApoE4 may want to minimize or avoid eggs.).

Bottom Line: Eggs are high in cholesterol, but eating eggs does not have adverse
effects on cholesterol in the blood for the majority of people.

3. Eggs Raise HDL (The Good) Cholesterol

HDL stands for High Density Lipoprotein. It is often known as the good cholesterol (9).

People who have higher levels of HDL usually have a lower risk of heart disease, stroke
and various health problems (10, 11, 12, 13).

Eating eggs is a great way to increase HDL.

In one study, 2 eggs per day for 6 weeks increased HDL levels by 10% (14, 15, 16).
Bottom Line: Egg consumption consistently leads to elevated levels of HDL (the
good) cholesterol, which is linked to a reduced risk of many diseases.

4. Eggs Contain Choline an Important Nutrient That Most People Dont Get
Enough of

Choline is a nutrient that most people dont even know exists.

Yet, it is an incredibly important substance and is often grouped with the B vitamins.

Choline is used to build cell membranes and has a role in producing signalling
molecules in the brain, along with various other functions (17).

Dietary surveys have shown that about 90% of people in the U.S. are getting less than
the recommended amount of choline (18).

Whole eggs are an excellent source of choline. A single egg contains more than 100 mg
of this very important nutrient.

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Bottom Line: Eggs are among the best dietary sources of choline, a nutrient that is
incredibly important but most people arent getting enough of.

5. Eggs Turn LDL Cholesterol From Small, Dense to Large, Linked to a Reduced
Risk of Heart Disease

LDL cholesterol is generally known as the bad cholesterol.

It is well known that having high levels of LDL is linked to an increased risk of heart
disease (19, 20).

But what many people dont realize is that there aresubtypes of LDL that have to do with
the size of the particles.

There are small, dense LDL particles and then there arelarge LDL particles.

Many studies have shown that people who have predominantly small, dense LDL
particles have a higher risk of heart disease than people who have mostly large LDL
particles (21, 22, 23).

Even if eggs tend to mildly raise LDL cholesterol in some people, studies show that the
particles change from small, dense to large LDL which is a good thing (24,25).

Bottom Line: Egg consumption appears to change the pattern of LDL particles from
small, dense LDL (bad) to large LDL, which is linked to a reduced heart disease risk.
6. Eggs Contain Lutein and Zeaxanthin, Antioxidants That Have Major Benefits
For Eye Health

One of the consequences of aging is that eyesight tends to get worse.

There are several nutrients that help counteract some of the degenerative processes
that can affect our eyes.

Two of these are called Lutein and Zeaxanthin, powerful antioxidants that tend to build
up in the retina of the eye (26, 27).

Studies show that consuming adequate amounts of these nutrients can significantly
reduce the risk of cataracts and macular degeneration, two very common eye disorders
(28, 29, 30).

Egg yolks actually contain large amounts of both Lutein and Zeaxanthin.

In one controlled trial, eating just 1.3 egg yolks per day for 4.5 weeks increased blood
levels of Lutein by 28-50% and Zeaxanthin by 114-142% (31).

Eggs are also high in Vitamin A, which deserves another mention here. Vitamin
Adeficiency is the most common cause of blindness in the world (32).

Bottom Line: The antioxidants Lutein and Zeaxanthin are very important for eye health
and can help prevent macular degeneration and cataracts. Eggs are high in both of
them.

7. In the Case of Omega-3 or Pastured Eggs, They Lower Triglycerides as Well

Of course, it doesnt just matter what we eat it also matters what the foods that we
eat, ate.
In this regard, not all eggs are created equal. Their nutrient composition varies
depending on how the hens were fed and raised.

Eggs from hens that are raised on pasture and/or fed Omega-3 enriched feeds tend to
be much higher in Omega-3 fatty acids.

Omega-3 fatty acids are known to reduce blood levels of triglycerides, a well known risk
factor for heart disease (33, 34).

Studies show that consuming Omega-3 enriched eggs is a very effective way to reduce
triglycerides in the blood. In one of the studies, just 5 omega-3 enriched eggs per week
for 3 weeks reduced triglycerides by 16-18% (35, 36).

Bottom Line: Omega-3 enriched and pastured eggs contain significant amounts of
Omega-3 fatty acids. Eating these types of eggs is an effective way to reduce blood
triglycerides.
8. Eggs Are High in Quality Protein, With All The Essential Amino Acids in The
Right Ratios

Proteins are the main building blocks of the human body.

Theyre used to make all sorts of tissues and molecules that serve both structural and
functional purposes.

Getting enough protein in the diet is very important and studies show that currently
recommended amounts may be too low.

Well eggs are an excellent source of protein, with a single large egg containing 6
grams.

Eggs contain all the essential amino acids in the right ratios, so our bodies are well
equipped to make full use of the protein in them.

Eating adequate protein can help with weight loss, increase muscle mass, lower blood
pressure and optimize bone health to name a few (37, 38, 39, 40).

Bottom Line: Eggs are fairly high in quality animal protein and contain all the essential
amino acids that humans need.
9. Eggs do NOT Raise Your Risk of Heart Disease and May Reduce The Risk of
Stroke

For many decades, eggs have been unfairly demonized.

It has been claimed that because of the cholesterol in them, they must be bad for the
heart.

Many studies published in recent years have examined the relationship between egg
consumption and the risk of heart disease.

In one review of 17 studies with a total of 263,938 participants, no association was

found between egg consumption and heart disease or stroke (41).

Many other studies have led to the same conclusion (42, 43).

However some studies have found that people with diabetes who eat eggs have an
increased risk of heart disease (44).

Whether the eggs are actually causing the increased risk isnt known, because these
types of studies can only show statistical association. They can not prove that eggs
caused anything.

It is possible that diabetics who eat eggs are less health conscious, on average.

On a low-carb diet, which is by far the best diet for diabetics, eating eggs leads to
improvements in risk factors for heart disease (45, 46).

Bottom Line: Many studies have looked at egg consumption and the risk of heart
disease and found no association. However, some studies have found an increased risk
in people with type 2 diabetes.
10. Eggs Are Highly Fulfilling and Tend to Make You Eat Fewer Calories, Helping
You to Lose Weight

Eggs are incredibly fulfilling.

They are a high protein food but protein is by far the most fulfilling macronutrient (47).

Eggs score high on a scale called the Satiety Index, which measures the ability of foods
to induce feelings of fullness and reduce subsequent calorie intake (48).

In one study of 30 overweight women, eating eggs instead of bagels for breakfast
increased feelings of fullness and made themautomatically eat fewer calories for the
next 36 hours (49).

In another study, replacing a bagel breakfast with an egg breakfast caused significant
weight loss over a period of 8 weeks (50).

Take Home Message

The studies clearly show that eating up to 3 whole eggs per day is perfectly safe.

There is no evidence that going beyond that is harmful, it is just uncharted territory as
it hasnt been studied.

I personally eat about 3-6 whole eggs per day and my health has never been better.

Really eggs are pretty much natures perfect food.

On top of everything else, they are also cheap, easy to prepare, go with almost any food
and taste awesome.

Bibliography:Gunnars, K. (2014, May 6). Top 10 health benefits of eating eggs.

Retrieved March 6, 2017, from Foods, https://authoritynutrition.com/10-proven-health-
benefits-of-eggs/In-line Citation:(Gunnars, 2014)
 eavening agent

BAKING
WRITTEN BY:
The Editors of Encyclopdia Britannica
LAST UPDATED:
4-6-2016 See Article History
RELATED TOPICS

dough

Leavening agent, substance causing expansion of doughs and batters by the release
of gases within such mixtures, producing baked products with porous structure. Such
agents include air, steam, yeast, baking powder, and baking soda.


Using science to make better chocolate chip cookies.

American Chemical Society (A Britannica Publishing Partner)

Leavening of baked foods with air is achieved by vigorous mixing that incorporates air
bubbles, producing foam. Egg white is well suited to this purpose because it produces
voluminous and strong foams that retain their expanded structure when dried by the
baking process. Egg white is used in such baked products as angel food and chiffon
cakes and sponge cakes. Gluten, the elastic protein of flour, may also be whipped to
produce a foam, as in beaten biscuits.

Puff pastes, which are used for light, flaky pastries, are expanded by water-vapour
(steam) pressure. During baking, as the interior of the product nears the boiling point,
the vapour exerts pressure within bubbles that have been incorporated earlier by other
means, producing swelling.

Leavening may be achieved by the process of fermentation, which releases carbon

dioxide gas. Bakers yeast, composed of living cells of the yeast strain Saccharomyces
cerevisiae, is available as a pressed cake and in a powdered form. When added to
doughs, yeast initiates fermentation by acting upon certain sugars contributed by
other dough ingredients, releasing both carbon dioxide and substances that affect the
flavour and aroma of the baked product. Yeast-leavened products include most types of
breads and rolls and such sweet-dough products as coffee cakes, raised doughnuts,
and Danish pastries. The sourdough method, used for rye breads, employs a small
portion of dough, or sponge, in which sugar-fermenting bacteria have been allowed to
develop. When added to a fresh dough mixture, the sponge produces fermentation.
Commercial sourcultures are sometimes used as substitutes for naturally fermented
sourdoughs.

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Chemical leavening agents also produce expansion by the release of carbon dioxide.
Modern baking powders are combinations of baking soda (sodium bicarbonate) and dry
acids or acid salts, usually with starch added for stability in storage. Single-acting
baking powders, containing tartaric acid orcream of tartar, release carbon dioxide at
room temperature, and mixtures in which they are used must be baked immediately to
avoid loss of most of the gas. Slow-acting baking powders, containing phosphates,
release part of their gas at room temperature and part when heated. Double-acting
baking powder, the most widely used type, contains sodium aluminum sulfate and
calcium acid phosphate and releases a small amount of gas when mixed and the
balance when heated.

Baking soda is added to doughs and batters in which acid is provided by other
ingredients, such as honey, sour cream, molasses, or cocoa. If used without acid
ingredients, baking soda may produce yellowing and undesirable odours and flavours in
the finished product. Mixtures leavened with baking soda require quick handling to avoid
release of most of the gas before baking.

LEARN MORE in these related articles:

Create a free RefME account to save your citations
ography:The Editors of Encyclopdia Britannica (2016). Leavening agent | baking.
InEncyclopdia Britannica. Retrieved from https://www.britannica.com/topic/leavening-
agentIn-line Citation:(The Editors of Encyclopdia Britannica, 2016)

ILYSB"

Ain't never felt this way

Can't get enough so stay with me
It's not like we got big plans
Let's drive around town holding hands

And you need to know

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I love you, babe, so bad, so bad
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I love you, babe, so bad, so bad

Mad cool in all my clothes

Mad warm when you get close...to me
Slow dance these summer nights
Our disco ball's my kitchen light

And you need to know

That nobody could take your place, your place
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That I'm hella obsessed with your face, your face

Oh, my heart hurts so good

I love you, babe, so bad, so bad
Oh, oh my heart hurts so good
I love you, babe, so bad, so bad
Oh, oh my heart hurts so good
I love you, babe, so bad, so bad
 And you need to know
You're the only one - alright, alright
And you need to know
That you keep me up all night, all night

My heart hurts so good

I love you, babe, so bad, so bad
Oh, oh my heart hurts so good
I love you, babe, so bad, so bad...
So bad, oh
Oh, my heart hurts...
Oh, my heart hurts...
Oh, my heart hurts...
So bad, oh...