Custard is a range of preparations based on milk and egg, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods.As a dessert, it is made from a combination of milk or cream, egg yolks, sugar, and vanilla. Sometimes flour, corn starch, or gelatin are also added. In French cookery, custard?called simply "crème" or more precisely "crème moulée"?is never thickened in this way: when starch is added, it is pastry cream crème pâtissière; when gelatin is added, it is crème anglaise collée. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick blancmange like that used for vanilla slice or the pastry cream used to fill éclairs. Custard is usually cooked in a double boiler (bain-marie) or heated very gently on the stove in a saucepan, though custard can als

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z # TAGS