Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or creme patissiere.

Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 5–10 °F (3-6 °C) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C; it begins setting at 70 °C. A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.

Read more about CustardHistory, Custard Variations, Savoury Custards, Uses, Physical Properties

Other articles related to "custard":

Custard - Physical Properties
... Cooked (set) custard is a weak gel, viscous and thixotropic while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time ... A suspension of uncooked imitation custard powder (starch) in water, with the proper proportions, has the opposite rheological property it is negative thixotropic, or dilatant, allowing the ...
Custard Tart - History
... The development of custard is so intimately connected with the custard tart or pie that the word itself comes from the old French croustade, meaning a kind of pie ... Some other names for varieties of custard tarts in the Middle Ages were doucettes and darioles ... as early as the fourteenth century that would still be recognisable as custard tarts today ...
Coxheath - World Custard Pie Throwing Championship
... Coxheath has the distinction of being the original home of the World Custard Pie Throwing Championship, the inaugural event of which was held in the village on June 24, 1967 ... More than 80 teams threw custard pies at each other during its heyday dressed in Victorian Era style costumes or the latest fashion style at that time ... The winners of the Custard Pie Trophy were usually women ...
Cowardy Custard
... Cowardy Custard is a musical revue and was one of the last Noël Coward shows staged during his life ... A book, also titled Cowardy Custard, was published in connection with the revue, similarly celebrating the Coward image ... The term "cowardy custard" is a taunt used by schoolchildren in the UK equivalent to "scaredy cat" in the U.S ...
Annona Senegalensis
... Annona senegalensis, commonly known as African custard-apple, wild custard apple, and wild soursop, is a species of flowering plant in the custard apple family, Annonaceae ...

Famous quotes containing the word custard:

    God’s always got a custard pie up his sleeve.
    Margaret Forster, British screenwriter, Peter Nichols, and Silvio Narizzano. Georgy (Lynn Redgrave)

    The custard is setting; meanwhile
    I not only have my own history to worry about
    But am forced to fret over insufficient details related to large
    Unfinished concepts that can never bring themselves to the point
    Of being, with or without my help, if any were forthcoming.
    John Ashbery (b. 1927)