A mixture of milk and eggs, sweetened, and baked or boiled.
A pudding-like dessert that can either be baked or stirred on stovetop. Custards require slow cooking and gentle heat in order to prevent separation and may be enhanced by using chocolate, vanilla, fruit and so on.
n. 1. A yellow sauce used as a topping on various desserts. Back to the top
Like pudding, custard is a thick, creamy mixture of milk, sugar, and flavorings. Custard is thickened with eggs, puddings with cornstarch or flour.
A liquid thickened by the denaturing and coagulation of egg proteins. Stirred custard is cooked to a creamy, pourable consistency by stirring it in a pan on the stovetop. Baked custard is cooked to a gel-like consistency in an oven using a water bath.
sweetened mixture of milk and eggs baked or boiled or frozen
a pudding like dessert made from a large amount of eggs, some cream or milk, sugar and usually salt and flavorings
a thick, rich, creamy and pudding- like dessert made from gently cooking or baking and then refrigerating into a semi-rigid gel viscous sauce when cooled or refrigerated
A pudding-like, sweetened mixture made with eggs and milk.
A liquid that is thickened or set firm by the coagulation of egg protein.
A cooked or baked mixture mainly of eggs and milk. It may be sweetened to use as a dessert or flavored with cheese, fish, etc., as an entree.
A mixture of beaten egg, milk, and possibly other ingredients such as sweet or savory flavorings, which is cooked with gentle heat, often in a water bath or double boiler. As pie filling, the custard is frequently cooked and chilled before being layered into a prebaked crust.
Custard is a traditional British dessert sauce made...
Custard is a range of preparations based on milk and eggs, 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.