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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.
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Custard Questions
Mandelson and the green custard http://tinyurl.com/cwk3zd How do you make green custard, does anyone know?! 2 AnswersI would use some color additive for food, they are safe and easy to obtain. I could have been made of Kiwi or pistaccio but it is too much of an effort and mor... read more
What can I substitute for gruyere cheese in baking a cheese custard tartlet? 7 AnswersI think that you're looking for a cheaper, easier-to-find substitute for Gruyere. If that is the case, then Baby Swiss cheese is the closest thing to Gruyer... read more
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Custard Blogs
- Simply Recipes: Sugar High Friday: Cooking Up Custard
- Slashfood: Food Porn: Creme Caramel
- Chow: Custard's Cult Following
- Accidental Hedonist: Milk Pie
- Habeas Brulee: Cardamom Meyer Lemon Créme Brûlée Bubbles
- Chocolate & Zucchini: Ceufs au Lait
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On Twitter Powered by Twitter
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Review of Brownie's Custard Stand restaurant in Wilson on www.trustedopinion.com/review/1095956
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New cupcake flavor: vanilla cream. Vanilla cake filled w/ custard, topped with buttercream and chocolate drizzle.
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Ambrosia Fruit Custard recipe http://www.jittery.com/recipes/ambrosia-fruit-custard-recipe-2069.html
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....but just have enough room left for some rhubarb crumble and full fat custard.
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Top Chef : Flora Chef, Sweet Adeline Baker Collaborating on Pizza and Frozen Custard Concept Award wi http://www.getwhatever.com/chefjobs/
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