Custard

Custard traditionally means that eggs are the thickening ingredient for the dish. Custards vary in consistency, method of cooking and use. Regardless of the custard's use as sweet or savory, as sauce, binder or set pudding, the key to custard is not over heating it, as it can quickly curdle if heated too high.

Fast Facts

1. Sweet custard is typically used in desserts, sometimes frozen
2. Savory custard is used in dishes such as quiche
3. Custard can be thick or have a sauce-like consistency
4. Custard can be cooked on the stove, in a double boiler, or in a water bath in the oven

Traditional Custard Ingredients

1. Eggs
2. Milk
3. Sugar
4. Salt
5. Vanilla
6. Spices

Custard Dishes

1. Creme Brulee
2. Custard Tart
3. Frozen Custard
4. Flan
5. Pumpkin Pie

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