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- Custard abstract "Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière.Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3-6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.".
- Custard ingredient Cream.
- Custard ingredient Egg_yolk.
- Custard ingredient Milk.
- Custard ingredient Sugar.
- Custard ingredient Vanilla.
- Custard thumbnail Custard.jpg?width=300.
- Custard wikiPageID "62149".
- Custard wikiPageRevisionID "606585852".
- Custard caption "A bowl of crème anglaise custard, dusted with nutmeg".
- Custard hasPhotoCollection Custard.
- Custard mainIngredient "Milk or cream, egg yolks, sugar, vanilla".
- Custard name "Custard".
- Custard subject Category:Custard_desserts.
- Custard subject Category:Dairy_products.
- Custard subject Category:Food_ingredients.
- Custard type Food.
- Custard type FunctionalSubstance.
- Custard comment "Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods.".
- Custard label "Costarde".
- Custard label "Crema (gastronomía)".
- Custard label "Custard".
- Custard label "Custard".
- Custard label "Custard".
- Custard label "Кастард".
- Custard label "كاسترد".
- Custard label "カスタード".
- Custard label "奶黃".
- Custard sameAs Crema_(gastronomía).
- Custard sameAs Costarde.
- Custard sameAs カスタード.
- Custard sameAs Custard.
- Custard sameAs Custard.
- Custard sameAs m.0gtcd.
- Custard sameAs Q625825.
- Custard sameAs Q625825.
- Custard wasDerivedFrom Custard?oldid=606585852.
- Custard depiction Custard.jpg.
- Custard isPrimaryTopicOf Custard.
- Custard name "Custard".