Custard

Custard is a dessert or sauce made by cooking milk or cream with egg yolks (often with whole eggs) and sugar. Flavorings such as vanilla are common. Depending on preparation, it can be a soft pourable sauce or a set dessert.

Stirred custards are smooth and pourable, like crème anglaise. Baked custards are set by heat into a firm, tender dessert (crème brûlée, pots de crème, flan). Pastry cream (crème pâtissière) is a thick custard used to fill pastries and is usually thickened with starch.

Most custards rely on eggs for structure; some use only yolks. Milk yields a light custard; cream makes it richer. Common flavorings include vanilla, citrus zest, or nutmeg. Eggless versions exist that use cornstarch or arrowroot as thickeners.

Preparation involves gently heating the mixture and tempering the eggs to avoid curdling. It is often strained and cooled before serving. Because eggs are involved, custards should be refrigerated and eaten within a few days; pasteurized eggs may be used to reduce safety concerns.

Regional notes: In Britain, custard often refers to a poured sauce served with desserts; in the United States it can denote a dessert similar to pudding or a baked custard. Notable examples include crème anglaise, crème brûlée, flan, and pastry cream.