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Custard is a sweet dessert made from a combination of milk or cream, egg yolks, corn starch, sugar and flavourings such as vanilla. Depending on how much thickener is added, custard may vary in consistency from a thin pouring sauce or Crème Anglaise, to a thick blancmange like that used for vanilla slice. Custard made with corn starch is also a Non-Newtonian fluid.
Custard is an important part of dessert recipes originating in many countries including England, France, Spain, Italy, and Australia.
Most custard is cooked in a double boiler or heated very gently on the stove in a saucepan, but custard can also be steamed or baked in the oven in a steam bath or bain-marie.
Instant and ready- made custards, not always including eggs, are also marketed. See Bird's Custard, for instance.
Uses
Recipes involving custard include:
Not all custards are sweet. The filling for a traditional quiche is made from a savoury custard incorporating cheese for flavouring.
See also
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