Custard
Custard
Custard (/ˈkʌstərd/) is a culinary preparation typically made from a mixture of milk or cream, egg yolks, sugar, and possibly a flavoring agent such as vanilla. It is usually cooked in a double boiler (bain-marie) or heated very gently in the oven to prevent the eggs from scrambling, and is often used as a dessert or a sauce.
Etymology
The word "custard" is derived from "crustade", a tart with a crust. The term was first recorded in the 14th century and is believed to be linked to the word "crust".
Related Terms
- Bain-marie: A cooking technique used to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.
- Dessert: A course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur.
- Sauce: A liquid, cream, or semi-solid food, served on or used in preparing other foods.
- Vanilla: A flavor derived from orchids of the genus Vanilla, primarily obtained from pods of the Mexican species, flat-leaved vanilla (V. planifolia).
External links
- Medical encyclopedia article on Custard
- Wikipedia's article - Custard
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski