Custard

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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).

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