Custards

Custard is a culinary preparation based on dairy, eggs, and a sweetener, commonly sugar. The mixture is gently heated to thicken, with the eggs providing coagulation. Depending on the recipe, it can yield a smooth, pourable sauce or a firmer, sliceable filling. Some versions also employ starch to help set the mixture and to provide structure.

There are two broad families of custards: stirred and baked. Stirred custards, such as crème anglaise, are heated while whisked to form a glossy sauce. Thicker varieties, like pastry cream (crème pâtissière), use starch such as cornstarch or flour to create a dense filling for pastries, éclairs, and tarts. Baked custards are set by gentle oven heat, often in a water bath, resulting in a silky interior. Examples include crème brûlée, which has a caramelized sugar topping, and flan or crème caramel, which is typically unmolded from a caramel-lined dish.

Preparation considerations include tempering eggs to avoid curdling, controlling heat to prevent scrambling, and, for baked types, using a bain-marie to distribute heat evenly. The proportion of eggs, dairy, and starch determines texture: more eggs yield a firmer custard, while more dairy or starch yields a softer sauce or a creamier filling. Some custards are served warm; others are chilled before serving.

Custards feature in many culinary traditions and appear in desserts, pastries, and fillings. They are valued for their versatility, ranging from delicate sauces to richly textured fillings, and are typically stored refrigerated and consumed within a few days when made with dairy and eggs.