FRUIT CUPS. Fresh, frozen, and canned fruits
can be combined to make eye-appealing desserts.
Ambrosia is a fruit cup to which coconut has been added.
Seasonally available melons, such as cantaloupe,
watermelon, honeydew, and honeyball melons, give
extra variety to fruit cups.
FRESH, CANNED, AND FROZEN FRUIT.
Seasonally available fresh fruits and the readily
available fruits such as apples, oranges, grapefruit, and
bananas can complete a meal when offered as dessert.
They offer an alternative to weight-conscious dining
patrons who want to avoid the high-calorie desserts.
Canned and frozen fruits may be served as simple
desserts. Fresh pineapple may be cut into pieces and
served as a dessert fruit. See the section on salads for
Custards and Puddings
Custards and puddings containing milk and eggs
must not be held at temperatures between 40°F to 140°F
for more than 4 cumulative hours. These desserts are
extremely susceptible to rapid bacteria growth that
causes food poisoning. Keep them chilled until they are
CREAM PUDDINGS. Cream puddings may be
prepared from the basic recipes or from instant dessert
powder pudding mixes.
Ready-to-serve pudding in
chocolate and vanilla flavors is also available. Those
products may be spooned into serving dishes or used as
pie fillings in baked piecrust shells or graham cracker or
cookie crusts. For information on puddings, see the
section on cream pie fillings. Sliced bananas, orange
sections, crushed pineapple, or coconut may be added
TAPIOCA PUDDING. Tapioca pudding is
similar to cream pudding except tapioca is used as the
thickening agent instead of cornstarch. Tapioca
pudding should not be heated to a boiling temperature.
High heat causes the pudding to be thin and runny.
Follow the AFRS directions. Garnishes, toppings, and
sauces should be chosen to complement the flavor and
color of the custard or pudding.
BAKED CUSTARD. Baked custard contains
milk, sugar, eggs, flavoring, and salt. It is baked until
the custard is firm. The custard is done if a knife slipped
into the center is clean when removed. The custard
should be refrigerated until it is served.
BREAD PUDDING. Bread puddings are
economical to serve since they allow leftover bread to
be used. Because of the custard base, these puddings
must be kept thoroughly chilled. Chocolate chips or
coconut may be added instead of raisins.
RICE PUDDING. The AFRS includes recipes
for both baked and creamy rice puddings. Creamy rice
pudding is prepared in a similar manner as cream
The rice should be cooked before it is
combined with the other custard ingredients. Coconut
or crushed drained pineapple and chopped maraschino
cherries may be substituted for raisins. Since it is a
custard, rice pudding must be continuously refrigerated.
CAKE PUDDINGS. Some cake puddings
separate while baking into a layer of cake over a layer
of pudding (such as chocolate cake pudding). Other
types of cake puddings differ in that fruit is mixed with
or placed over a cake batter
cocktail pudding is an example
Cream Puffs and Eclairs
before baking. Fruit
Cream puffs are round pastries that expand while
baking, becoming hollow in the center. Eclairs have the
same ingredients but are oblong rather than round.
Cream puffs and eclairs are made by first stirring
general-purpose flour into a melted butter and boiling
water mixture, then cooling the mixture slightly.
Unbeaten eggs are added to the mixture a few at a time
and the mixture is beaten until it is stiff and shiny.
Cream puffs and eclairs should be baked immediately.
During the last few minutes of baking, the oven door
should be opened.
This will prevent them from
becoming soggy and falling when removed from the
oven. Cream puffs and eclairs are filled with chilled
pudding, whipped cream, or ice cream. Powdered sugar
may be sprinkled on top or they may be served with
chocolate sauce. Cream puffs and eclairs may also be
filled with tuna, shrimp, or salmon salad mixtures, or
chicken a la king.
Ice cream and sherbet are popular desserts. The
kinds that are used in the GM are commercially prepared
ice cream and sherbet and galley-prepared soft-serve ice
cream and milk shakes.
COMMERCIALLY PREPARED ICE CREAM
AND SHERBET. Ice cream and sherbet are available
commercially in various container sizesbulk, slices,
and individual cups. Ice-cream novelties that may be
procured include ice-cream bars, cones, sandwiches,
and fruit-flavored ices on a stick.