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.
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.
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 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.