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data-event-name="pinnable-header.vector-toc.pin">move to sidebar</button> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-toc.unpin">hide</button> </div> <ul class="vector-toc-contents" id="mw-panel-toc-list"> <li id="toc-mw-content-text" class="vector-toc-list-item vector-toc-level-1"> <a href="#" class="vector-toc-link"> <div class="vector-toc-text">(Top)</div> </a> </li> <li id="toc-Preparation" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Preparation"> <div class="vector-toc-text"> <span class="vector-toc-numb">1</span> <span>Preparation</span> </div> </a> <ul id="toc-Preparation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Variations" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Variations"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Variations</span> </div> </a> <button aria-controls="toc-Variations-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Variations subsection</span> </button> <ul id="toc-Variations-sublist" class="vector-toc-list"> <li id="toc-In_French_cuisine" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#In_French_cuisine"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>In French cuisine</span> </div> </a> <ul id="toc-In_French_cuisine-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Uses</span> </div> </a> <ul id="toc-Uses-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-History" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#History"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>History</span> </div> </a> <ul id="toc-History-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Chemistry" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Chemistry"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Chemistry</span> </div> </a> <ul id="toc-Chemistry-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Physical-chemical_properties" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Physical-chemical_properties"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Physical-chemical properties</span> </div> </a> <ul id="toc-Physical-chemical_properties-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span 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Available in 40 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-40" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">40 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Vla" title="Vla – Afrikaans" lang="af" hreflang="af" data-title="Vla" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%83%D8%B3%D8%AA%D8%B1%D8%AF" title="كسترد – Arabic" lang="ar" hreflang="ar" data-title="كسترد" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%97%D0%B0%D0%B2%D0%B0%D1%80%D0%BD%D1%8B_%D0%BA%D1%80%D1%8D%D0%BC" title="Заварны крэм – Belarusian" lang="be" hreflang="be" data-title="Заварны крэм" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Crema_(t%C3%A8cnica_culin%C3%A0ria)" title="Crema (tècnica culinària) – Catalan" lang="ca" hreflang="ca" data-title="Crema (tècnica culinària)" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Cwstard" title="Cwstard – Welsh" lang="cy" hreflang="cy" data-title="Cwstard" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Custard_(S%C3%BC%C3%9Fspeise)" title="Custard (Süßspeise) – German" lang="de" hreflang="de" data-title="Custard (Süßspeise)" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Crema_(gastronom%C3%ADa)" title="Crema (gastronomía) – Spanish" lang="es" hreflang="es" data-title="Crema (gastronomía)" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Kustardo" title="Kustardo – Esperanto" lang="eo" hreflang="eo" data-title="Kustardo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Krema_(gastronomia)" title="Krema (gastronomia) – Basque" lang="eu" hreflang="eu" data-title="Krema (gastronomia)" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%DA%A9%D8%A7%D8%B3%D8%AA%D8%A7%D8%B1%D8%AF" title="کاستارد – Persian" lang="fa" hreflang="fa" data-title="کاستارد" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Costarde" title="Costarde – French" lang="fr" hreflang="fr" data-title="Costarde" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Custard" title="Custard – Irish" lang="ga" hreflang="ga" data-title="Custard" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%BB%A4%EC%8A%A4%ED%84%B0%EB%93%9C" title="커스터드 – Korean" lang="ko" hreflang="ko" data-title="커스터드" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%94%D5%A1%D5%BD%D5%BF%D5%A1%D6%80%D5%A4" title="Քաստարդ – Armenian" lang="hy" hreflang="hy" data-title="Քաստարդ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Kustar" title="Kustar – Indonesian" lang="id" hreflang="id" data-title="Kustar" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Crema_(dolce_al_cucchiaio)" title="Crema (dolce al cucchiaio) – Italian" lang="it" hreflang="it" data-title="Crema (dolce al cucchiaio)" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%97%D7%91%D7%99%D7%A6%D7%94" title="חביצה – Hebrew" lang="he" hreflang="he" data-title="חביצה" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Custard" title="Custard – Javanese" lang="jv" hreflang="jv" data-title="Custard" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%95%E0%B2%B8%E0%B3%8D%E0%B2%9F%E0%B2%B0%E0%B3%8D%E0%B2%A1%E0%B3%8D" title="ಕಸ್ಟರ್ಡ್ – Kannada" lang="kn" hreflang="kn" data-title="ಕಸ್ಟರ್ಡ್" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target"><span>ಕನ್ನಡ</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%9A%D0%B0%D1%81%D1%82%D1%8D%D1%80%D0%B4" title="Кастэрд – Kazakh" lang="kk" hreflang="kk" data-title="Кастэрд" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%9A%D1%80%D0%B5%D0%BC" title="Крем – Macedonian" lang="mk" hreflang="mk" data-title="Крем" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Kastard" title="Kastard – Malay" lang="ms" hreflang="ms" data-title="Kastard" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Custard" title="Custard – Dutch" lang="nl" hreflang="nl" data-title="Custard" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ne mw-list-item"><a href="https://ne.wikipedia.org/wiki/%E0%A4%95%E0%A4%B8%E0%A5%8D%E0%A4%9F%E0%A4%B0%E0%A5%8D%E0%A4%A1" title="कस्टर्ड – Nepali" lang="ne" hreflang="ne" data-title="कस्टर्ड" data-language-autonym="नेपाली" data-language-local-name="Nepali" class="interlanguage-link-target"><span>नेपाली</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%AB%E3%82%B9%E3%82%BF%E3%83%BC%E3%83%89" title="カスタード – Japanese" lang="ja" hreflang="ja" data-title="カスタード" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Vaniljesaus" title="Vaniljesaus – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Vaniljesaus" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Vaniljesaus" title="Vaniljesaus – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Vaniljesaus" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Custard" title="Custard – Polish" lang="pl" hreflang="pl" data-title="Custard" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Creme_(culin%C3%A1ria)" title="Creme (culinária) – Portuguese" lang="pt" hreflang="pt" data-title="Creme (culinária)" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%97%D0%B0%D0%B2%D0%B0%D1%80%D0%BD%D0%BE%D0%B9_%D0%BA%D1%80%D0%B5%D0%BC" title="Заварной крем – Russian" lang="ru" hreflang="ru" data-title="Заварной крем" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Kustarda" title="Kustarda – Albanian" lang="sq" hreflang="sq" data-title="Kustarda" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Custard" title="Custard – Simple English" lang="en-simple" hreflang="en-simple" data-title="Custard" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Custard" title="Custard – Finnish" lang="fi" hreflang="fi" data-title="Custard" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Vaniljkr%C3%A4m" title="Vaniljkräm – Swedish" lang="sv" hreflang="sv" data-title="Vaniljkräm" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Koyu_krema" title="Koyu krema – Turkish" lang="tr" hreflang="tr" data-title="Koyu krema" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%97%D0%B0%D0%B2%D0%B0%D1%80%D0%BD%D0%B8%D0%B9_%D0%BA%D1%80%D0%B5%D0%BC" title="Заварний крем – Ukrainian" lang="uk" hreflang="uk" data-title="Заварний крем" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/S%E1%BB%AFa_tr%E1%BB%A9ng" title="Sữa trứng – Vietnamese" lang="vi" hreflang="vi" data-title="Sữa trứng" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E5%A5%B6%E9%BB%84" title="奶黄 – Wu" lang="wuu" hreflang="wuu" data-title="奶黄" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E5%A5%B6%E9%BB%83" title="奶黃 – Cantonese" lang="yue" hreflang="yue" data-title="奶黃" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E5%A5%B6%E9%BB%83" title="奶黃 – Chinese" lang="zh" hreflang="zh" data-title="奶黃" data-language-autonym="中文" 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srcset="//upload.wikimedia.org/wikipedia/en/thumb/1/1b/Semi-protection-shackle.svg/30px-Semi-protection-shackle.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/1/1b/Semi-protection-shackle.svg/40px-Semi-protection-shackle.svg.png 2x" data-file-width="512" data-file-height="512" /></a></span></div></div> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Semi-solid cooked mixture of milk and egg</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">This article is about egg-thickened custards. For other uses, see <a href="/wiki/Custard_(disambiguation)" class="mw-disambig" title="Custard (disambiguation)">Custard (disambiguation)</a>.</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Custard</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Custard.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Custard.jpg/220px-Custard.jpg" decoding="async" width="220" height="201" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Custard.jpg/330px-Custard.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Custard.jpg/440px-Custard.jpg 2x" data-file-width="1656" data-file-height="1516" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">A bowl of <span title="French-language text"><i lang="fr">crème anglaise</i></span> custard, dusted with <a href="/wiki/Nutmeg" title="Nutmeg">nutmeg</a></div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Course</th><td class="infobox-data"><a href="/wiki/Dessert" title="Dessert">Dessert</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Milk or cream, egg yolks, sugar, vanilla</td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Custard" class="extiw" title="b:Cookbook:Custard">Cookbook: Custard</a></li><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Custards" class="extiw" title="commons:Category:Custards">Media: Custard</a></li></ul></div></td></tr></tbody></table> <p><b>Custard</b> is a variety of culinary preparations based on sweetened <a href="/wiki/Milk" title="Milk">milk</a>, <a href="/wiki/Cheese" title="Cheese">cheese</a>, or <a href="/wiki/Cream" title="Cream">cream</a> cooked with <a href="/wiki/Eggs_as_food" title="Eggs as food">egg</a> or <a href="/wiki/Egg_yolk" class="mw-redirect" title="Egg yolk">egg yolk</a> to thicken it, and sometimes also <a href="/wiki/Flour" title="Flour">flour</a>, <a href="/wiki/Corn_starch" title="Corn starch">corn starch</a>, or <a href="/wiki/Gelatin" title="Gelatin">gelatin</a>. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (<span title="French-language text"><i lang="fr"><a href="/wiki/Cr%C3%A8me_anglaise" title="Crème anglaise">crème anglaise</a></i></span>) to the thick pastry cream (<b><span title="French-language text"><i lang="fr">crème pâtissière</i></span></b>) used to fill <a href="/wiki/%C3%89clair" title="Éclair">éclairs</a>. The most common custards are used in <a href="/wiki/List_of_custard_desserts" title="List of custard desserts">custard desserts</a> or <a href="/wiki/Dessert_sauce" title="Dessert sauce">dessert sauces</a> and typically include sugar and vanilla; however, <a href="/wiki/Umami" title="Umami">savory</a> custards are also found, e.g., in <a href="/wiki/Quiche" title="Quiche">quiche</a>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Preparation">Preparation</h2></div> <p>Custard is usually cooked in a double boiler (<i><a href="/wiki/Bain-marie" title="Bain-marie">bain-marie</a></i>), 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 <a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">pressure cooker</a>. Custard preparation is a delicate operation because a temperature increase of 3–6 °C (5.4–10.8 °F) leads to overcooking and <a href="/wiki/Curdling" title="Curdling">curdling</a>. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F).<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> A <i>bain marie</i> water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. A <i><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">sous-vide</a></i> water bath may be used to precisely control temperature. </p> <div class="mw-heading mw-heading2"><h2 id="Variations">Variations</h2></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Custard" title="Special:EditPage/Custard">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Custard%22">"Custard"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Custard%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Custard%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Custard%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Custard%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Custard%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">July 2024</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Dessertcustard.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Dessertcustard.jpg/220px-Dessertcustard.jpg" decoding="async" width="220" height="176" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Dessertcustard.jpg/330px-Dessertcustard.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Dessertcustard.jpg/440px-Dessertcustard.jpg 2x" data-file-width="640" data-file-height="512" /></a><figcaption>A formal custard preparation, garnished with raspberries</figcaption></figure> <p>While custard may refer to a wide variety of thickened dishes, technically (and in <a href="/wiki/French_cuisine" title="French cuisine">French cookery</a>) the word <i>custard</i> (<i>crème</i> or more precisely <i>crème moulée</i>, <span class="IPA nowrap" lang="fr-Latn-fonipa"><a href="/wiki/Help:IPA/French" title="Help:IPA/French">[kʁɛm<span class="wrap"> </span>mule]</a></span>) refers only to an egg-thickened custard. </p><p>When <a href="/wiki/Starch" title="Starch">starch</a> is added, the result is called 'pastry cream' (<a href="/wiki/French_language" title="French language">French</a>: <i lang="fr">crème pâtissière</i>, <style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">pronounced</span> <span class="IPA nowrap" lang="fr-Latn-fonipa"><a href="/wiki/Help:IPA/French" title="Help:IPA/French">[kʁɛm<span class="wrap"> </span>pɑtisjɛːʁ]</a></span>) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon. <i>Crème pâtissière</i> is a key ingredient in many French desserts, including <i><a href="/wiki/Mille-feuille" title="Mille-feuille">mille-feuille</a></i> (or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in <a href="/wiki/Boston_cream_pie" title="Boston cream pie">Boston cream pie</a>. The thickening of the custard is caused by the combination of egg and starch. <a href="/wiki/Cornstarch" class="mw-redirect" title="Cornstarch">Corn flour</a> or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a <i>crème anglaise</i>, where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent curdling of the custard; however, in a pastry cream, starch prevents this. Once cooled, the amount of starch in pastry cream sets the cream and requires it to be beaten or whipped before use. </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Trifle-(cream-layer)-profile.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Trifle-%28cream-layer%29-profile.jpg/220px-Trifle-%28cream-layer%29-profile.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Trifle-%28cream-layer%29-profile.jpg/330px-Trifle-%28cream-layer%29-profile.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Trifle-%28cream-layer%29-profile.jpg/440px-Trifle-%28cream-layer%29-profile.jpg 2x" data-file-width="3008" data-file-height="2000" /></a><figcaption>Layers of a <a href="/wiki/Trifle" title="Trifle">trifle</a> showing the custard in between <a href="/wiki/Cake" title="Cake">cake</a>, fruit and <a href="/wiki/Whipped_cream" title="Whipped cream">whipped cream</a></figcaption></figure><figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Pastry_cream.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Pastry_cream.jpg/220px-Pastry_cream.jpg" decoding="async" width="220" height="176" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Pastry_cream.jpg/330px-Pastry_cream.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/45/Pastry_cream.jpg/440px-Pastry_cream.jpg 2x" data-file-width="2895" data-file-height="2316" /></a><figcaption>Pastry cream</figcaption></figure><p>When <a href="/wiki/Gelatin" title="Gelatin">gelatin</a> is added, it is known as <i>crème anglaise collée</i> (<span class="IPA nowrap" lang="fr-Latn-fonipa"><a href="/wiki/Help:IPA/French" title="Help:IPA/French">[kʁɛm<span class="wrap"> </span>ɑ̃ɡlɛz<span class="wrap"> </span>kɔle]</a></span>). When gelatin is added and <a href="/wiki/Whipped_cream" title="Whipped cream">whipped cream</a> is folded in, and it sets in a mold, it is <i><a href="/wiki/Bavarois" class="mw-redirect" title="Bavarois">bavarois</a></i>. When starch is used alone as a thickener (without eggs), the result is a <i><a href="/wiki/Blancmange" title="Blancmange">blancmange</a></i>. </p><p>In the United Kingdom, custard has various traditional recipes some thickened principally with cornflour (cornstarch) rather than the egg component, others involving regular flour; see <a href="/wiki/Custard_powder" class="mw-redirect" title="Custard powder">custard powder</a>. </p><p>After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is <a href="/wiki/Chiboust_cream" title="Chiboust cream">chiboust cream</a>; mixed with whipped cream, it is <i>crème légère</i>, <span class="IPA nowrap" lang="fr-Latn-fonipa"><a href="/wiki/Help:IPA/French" title="Help:IPA/French">[kʁɛm<span class="wrap"> </span>leʒɛːʁ]</a></span>. Beating in softened butter produces <a href="/wiki/Buttercream#Custard-based_buttercream" title="Buttercream">German buttercream</a> or <a href="/wiki/Buttercream#Custard-based_buttercream" title="Buttercream">crème mousseline</a>. </p><p>A quiche is a savoury custard tart. Some kinds of <a href="/wiki/Timbale_(food)" title="Timbale (food)">timbale</a> or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. <i>Custard royale</i> is a thick custard cut into decorative shapes and used to garnish <a href="/wiki/Soup" title="Soup">soup</a>, <a href="/wiki/Stew" title="Stew">stew</a> or <a href="/wiki/Broth" title="Broth">broth</a>. In German, it is known as <i>Eierstich</i> and is used as a garnish in German Wedding Soup (<i>Hochzeitssuppe</i>).<sup id="cite_ref-mcgavin_eierstich_3-0" class="reference"><a href="#cite_note-mcgavin_eierstich-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> <i><a href="/wiki/Chawanmushi" title="Chawanmushi">Chawanmushi</a></i> is a <a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese</a> savoury custard, steamed and served in a small bowl or on a saucer. <a href="/wiki/Chinese_steamed_egg" class="mw-redirect" title="Chinese steamed egg">Chinese steamed egg</a> is a similar but larger savoury egg dish. <i><a href="/wiki/Bougatsa" title="Bougatsa">Bougatsa</a></i> is a Greek breakfast <a href="/wiki/Pastry" title="Pastry">pastry</a> whose sweet version consists of <a href="/wiki/Semolina" title="Semolina">semolina</a> custard filling between layers of <a href="/wiki/Phyllo" class="mw-redirect" title="Phyllo">phyllo</a>. </p><p>Custard may also be used as a top layer in <a href="/wiki/Gratin" title="Gratin">gratins</a>, such as the <a href="/wiki/South_African_cuisine" title="South African cuisine">South African</a> <a href="/wiki/Bobotie" title="Bobotie">bobotie</a> and many <a href="/wiki/Balkan_cuisine" title="Balkan cuisine">Balkan</a> versions of <i><a href="/wiki/Moussaka" title="Moussaka">moussaka</a></i>. </p><p>In Peru, <i>leche asada</i> ("baked milk") is custard baked in individual molds.<sup id="cite_ref-Elichondo1997_4-0" class="reference"><a href="#cite_note-Elichondo1997-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> It is considered a restaurant dish.<sup id="cite_ref-CuadraEscardo2013_5-0" class="reference"><a href="#cite_note-CuadraEscardo2013-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="In_French_cuisine">In French cuisine</h3></div> <p>French cuisine has several named variations on custard:<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <ul><li><i><a href="/wiki/Cr%C3%A8me_anglaise" title="Crème anglaise">Crème anglaise</a></i> is a light custard made with eggs, sugar, milk, and vanilla (with the possible addition of starch), with other flavoring agents as desired <ul><li>With cream instead of milk, and more sugar, it is the basis of <i><a href="/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e" title="Crème brûlée">crème brûlée</a></i></li> <li>With egg yolks and <a href="/wiki/Heavy_cream" class="mw-redirect" title="Heavy cream">heavy cream</a>, it is the basis of <a href="/wiki/Ice_cream" title="Ice cream">ice cream</a></li> <li>With egg yolks and <a href="/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>, and stabilised with <a href="/wiki/Gelatin" title="Gelatin">gelatin</a>, it is the basis of <a href="/wiki/Bavarian_cream" title="Bavarian cream">Bavarian cream</a></li> <li>Thickened with butter, chocolate, or gelatin, it is a popular basis for a <i>crémeux</i></li></ul></li> <li><i>Crème pâtissière</i> (pastry cream) is similar to <i>crème anglaise</i>, but with a thickening agent such as cornstach or flour <ul><li>With added flavoring or fresh fruit, it is the basis of <i>crème plombières</i></li></ul></li> <li><i>Crème Saint-Honoré</i> is <i>crème pâtissière</i> enriched with whipped egg whites</li> <li><i><a href="/wiki/Chiboust_cream" title="Chiboust cream">Crème chiboust</a></i> is similar to <i>crème Saint-Honoré</i>, but stabilised with gelatin</li> <li><i>Crème diplomate</i> and <i>crème légère</i> are variations of <i>crème pâtissière</i> enriched with whipped cream</li> <li><i>Crème mousseline</i> is a variation of <i>crème pâtissière</i> enriched with butter</li> <li><i><a href="/wiki/Frangipane" title="Frangipane">Frangipane</a></i> is <i>crème pâtissière</i> mixed with powdered <a href="/wiki/Macaron" title="Macaron">macarons</a> or <a href="/wiki/Almond" title="Almond">almond</a> powder</li></ul> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/List_of_custard_desserts" title="List of custard desserts">List of custard desserts</a></div> <p>Recipes involving sweet custard are listed in the <a href="/wiki/Category:Custard_desserts" title="Category:Custard desserts">custard dessert category</a>, and include: </p> <style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 15em;"> <ul><li><a href="/wiki/Banana_custard" title="Banana custard">Banana custard</a></li> <li><a href="/wiki/Bavarian_cream" title="Bavarian cream">Bavarian cream</a></li> <li><a href="/wiki/Boston_cream_pie" title="Boston cream pie">Boston cream pie</a></li> <li><a href="/wiki/Bougatsa" title="Bougatsa">Bougatsa</a></li> <li><a href="/wiki/Chiboust_cream" title="Chiboust cream">Chiboust cream</a></li> <li><a href="/wiki/Cream_pie" title="Cream pie">Cream pie</a></li> <li><i><a href="/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e" title="Crème brûlée">Crème brûlée</a></i></li> <li><i><a href="/wiki/Cr%C3%A8me_caramel" title="Crème caramel">Crème caramel</a></i></li> <li><i><a href="/wiki/Cremeschnitte" title="Cremeschnitte">Cremeschnitte</a></i></li> <li><a href="/wiki/Custard_tart" title="Custard tart">Custard tart</a></li> <li><a href="/wiki/Danish_pastry" title="Danish pastry">Danish pastry</a></li> <li><a href="/wiki/Egg_tart" title="Egg tart">Egg tart</a></li> <li><a href="/wiki/Eggnog" title="Eggnog">Eggnog</a></li> <li><a href="/wiki/English_trifle" class="mw-redirect" title="English trifle">English trifle</a></li> <li><a href="/wiki/Flan_(pie)" title="Flan (pie)">Flan</a></li> <li><a href="/wiki/Floating_island_(dessert)" title="Floating island (dessert)">Floating island</a></li> <li><a href="/wiki/Frangipane" title="Frangipane">Frangipane</a>, with almonds</li> <li><a href="/wiki/Frozen_custard" title="Frozen custard">Frozen custard</a></li> <li><a href="/wiki/Fruit_salad" title="Fruit salad">Fruit Salad</a></li> <li><a href="/wiki/Galaktoboureko" title="Galaktoboureko">Galaktoboureko</a></li> <li><i><a href="/wiki/Manchester_tart" title="Manchester tart">Manchester tart</a></i></li> <li><a href="/wiki/Muhallebi" title="Muhallebi">Muhallebi</a></li> <li><a href="/wiki/Natillas" title="Natillas">Natillas</a></li> <li><i><a href="/wiki/Pastel_de_nata" title="Pastel de nata">Pastel de nata</a></i></li> <li><a href="/wiki/Pudding" title="Pudding">Pudding</a></li> <li><a href="/wiki/Taiyaki" title="Taiyaki">Taiyaki</a></li> <li><a href="/wiki/Vanilla_slice" title="Vanilla slice">Vanilla slice</a></li> <li><a href="/wiki/Vla" title="Vla">Vla</a></li> <li><i><a href="/wiki/Zabaione" title="Zabaione">Zabaione</a></i></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Egg_custard_tart_by_Stu_Spivack.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/44/Egg_custard_tart_by_Stu_Spivack.jpg/220px-Egg_custard_tart_by_Stu_Spivack.jpg" decoding="async" width="220" height="159" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/44/Egg_custard_tart_by_Stu_Spivack.jpg/330px-Egg_custard_tart_by_Stu_Spivack.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/44/Egg_custard_tart_by_Stu_Spivack.jpg/440px-Egg_custard_tart_by_Stu_Spivack.jpg 2x" data-file-width="2560" data-file-height="1850" /></a><figcaption>Custard tarts</figcaption></figure> <p>Custards baked in pastry (<a href="/wiki/Custard_tart" title="Custard tart">custard tarts</a>) were very popular in the <a href="/wiki/Middle_Ages" title="Middle Ages">Middle Ages</a>, and are the origin of the English word 'custard': the French term <a href="/wiki/Croustade" title="Croustade">croustade</a> originally referred to the crust of a tart,<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> and is derived from the Italian word <a href="/wiki/Crostata" title="Crostata">crostata</a>, and ultimately the Latin <span title="Latin-language text"><i lang="la">crustāre</i></span>.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>Examples include <i>Crustardes of flessh</i> and <i>Crustade</i>, in the 14th century English collection <i><a href="/wiki/The_Forme_of_Cury" title="The Forme of Cury">The Forme of Cury</a></i>. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-AustinT_11-0" class="reference"><a href="#cite_note-AustinT-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Stirred custards cooked in pots are also found under the names <i>Creme Boylede</i> and <i>Creme boiled</i>.<sup id="cite_ref-AustinT_11-1" class="reference"><a href="#cite_note-AustinT-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Some custards especially in the <a href="/wiki/Elizabethan" class="mw-redirect" title="Elizabethan">Elizabethan</a> era used <a href="/wiki/Calendula" title="Calendula">marigold</a> (<i>calendula</i>) to give the custard color.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-rodale_13-0" class="reference"><a href="#cite_note-rodale-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like <a href="/wiki/Blancmange" title="Blancmange">blancmange</a> and <a href="/wiki/Bird%27s_Custard" title="Bird's Custard">Bird's Custard</a> powder. </p> <div class="mw-heading mw-heading2"><h2 id="Chemistry">Chemistry</h2></div> <p>Stirred custard is thickened by <a href="/wiki/Coagulation" title="Coagulation">coagulation</a> of egg protein, while the same gives baked custard its gel structure. The type of milk used also impacts the result. Most important to a successfully stirred custard is to avoid excessive heat that will cause over-coagulation and <a href="/wiki/Syneresis_(chemistry)" title="Syneresis (chemistry)">syneresis</a> that will result in a <a href="/wiki/Curdled" class="mw-redirect" title="Curdled">curdled</a> custard.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p><p>Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch.<sup id="cite_ref-:0_15-0" class="reference"><a href="#cite_note-:0-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> This enzyme activity contributes to the overall thinning of custard in the mouth. Egg yolk lecithin also helps to maintain the milk-egg interface. The proteins in egg whites are set at 60–80 °C (140–176 °F).<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p>Starch is sometimes added to custard to prevent premature curdling. The starch acts as a heat buffer in the mixture: as they hydrate, they absorb heat and help maintain a constant rate of heat transfer. Starches also make for a smoother texture and thicker mouth feel.<sup id="cite_ref-:0_15-1" class="reference"><a href="#cite_note-:0-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p><p>If the mixture pH is 9 or higher, the gel is too hard; if it is below 5, the gel structure has difficulty forming because <a href="/wiki/Protonation" title="Protonation">protonation</a> prevents the formation of <a href="/wiki/Covalent_bond" title="Covalent bond">covalent bonds</a>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Physical-chemical_properties">Physical-chemical properties</h2></div> <p>Cooked (set) custard is a weak <a href="/wiki/Gel" title="Gel">gel</a>, viscous, and <a href="/wiki/Thixotropic" class="mw-redirect" title="Thixotropic">thixotropic</a>; while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> On the other hand, a <a href="/wiki/Suspension_(chemistry)" title="Suspension (chemistry)">suspension</a> of uncooked imitation custard powder (<a href="/wiki/Starch" title="Starch">starch</a>) in water, with the proper proportions, has the opposite <a href="/wiki/Rheology" title="Rheology">rheological</a> property: it is negative thixotropic, or <a href="/wiki/Dilatant" title="Dilatant">dilatant</a>, allowing the demonstration of "walking on custard".<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></span></span></div> <div class="side-box-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist" style="margin-left: 1.6em;"> <ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Custard" class="extiw" title="wikibooks:Cookbook:Custard"> Custard</a></b></i></li></ul> </div></div></div> </div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{clear:left;float:left;margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/List_of_desserts" title="List of desserts">List of desserts</a></li> <li><a href="/wiki/List_of_custard_desserts" title="List of custard desserts">List of custard desserts</a></li> <li><a href="/wiki/Custard_cream" title="Custard cream">Custard cream</a></li> <li><a href="/wiki/Bird%27s_Custard" title="Bird's Custard">Bird's Custard</a> – brand of imitation custard</li> <li><a href="/wiki/Eggnog" title="Eggnog">Eggnog</a> – sweetened dairy-based beverage</li> <li><a href="/wiki/Pudding" title="Pudding">Pudding</a> – dessert or savory dish</li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFBarham2001" class="citation book cs1">Barham, Peter (2001). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/isbn_9783540674665/page/126"><i>The science of cooking</i></a></span>. Berlin: Springer. p. <a rel="nofollow" class="external text" href="https://archive.org/details/isbn_9783540674665/page/126">126</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-540-67466-5" title="Special:BookSources/978-3-540-67466-5"><bdi>978-3-540-67466-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+science+of+cooking&rft.place=Berlin&rft.pages=126&rft.pub=Springer&rft.date=2001&rft.isbn=978-3-540-67466-5&rft.aulast=Barham&rft.aufirst=Peter&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fisbn_9783540674665%2Fpage%2F126&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcGee1984" class="citation book cs1">McGee, Harold (1984). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/onfoodcookingsci0000mcge"><i>On Food and Cooking</i></a></span>. Scribner. p. <a rel="nofollow" class="external text" href="https://archive.org/details/onfoodcookingsci0000mcge/page/71">71</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-684-18132-5" title="Special:BookSources/978-0-684-18132-5"><bdi>978-0-684-18132-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=On+Food+and+Cooking&rft.pages=71&rft.pub=Scribner&rft.date=1984&rft.isbn=978-0-684-18132-5&rft.aulast=McGee&rft.aufirst=Harold&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fonfoodcookingsci0000mcge&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-mcgavin_eierstich-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-mcgavin_eierstich_3-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcGavin" class="citation web cs1">McGavin, Jennifer. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20161220094457/http://germanfood.about.com/od/soupsandstews/r/eierstich-recipe.htm">"Easy Eierstich Recipe- Royale as a Soup Garnish"</a>. <i>About.com</i>. Archived from <a rel="nofollow" class="external text" href="http://germanfood.about.com/od/soupsandstews/r/eierstich-recipe.htm">the original</a> on 20 December 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">4 November</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=About.com&rft.atitle=Easy+Eierstich+Recipe-+Royale+as+a+Soup+Garnish&rft.aulast=McGavin&rft.aufirst=Jennifer&rft_id=http%3A%2F%2Fgermanfood.about.com%2Fod%2Fsoupsandstews%2Fr%2Feierstich-recipe.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-Elichondo1997-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-Elichondo1997_4-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFElichondo1997" class="citation book cs1">Elichondo, Margarita (1997). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=LV_33krxpx8C&pg=PA207"><i>La comida criolla: memorias y recetas</i></a>. Ediciones Del Sol. p. 207. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-950-9413-76-4" title="Special:BookSources/978-950-9413-76-4"><bdi>978-950-9413-76-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=La+comida+criolla%3A+memorias+y+recetas&rft.pages=207&rft.pub=Ediciones+Del+Sol&rft.date=1997&rft.isbn=978-950-9413-76-4&rft.aulast=Elichondo&rft.aufirst=Margarita&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DLV_33krxpx8C%26pg%3DPA207&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-CuadraEscardo2013-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-CuadraEscardo2013_5-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMorenaMorena2013" class="citation book cs1">Morena, Cuadra; Morena, Escardo (18 January 2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gx7sDQAAQBAJ&pg=PT420"><i>The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!</i></a>. Adams Media. p. 420. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4405-5678-4" title="Special:BookSources/978-1-4405-5678-4"><bdi>978-1-4405-5678-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Everything+Peruvian+Cookbook%3A+Includes+Conchitas+a+la+Parmesana%2C+Chicken+Empanadas%2C+Arroz+con+Mariscos%2C+Classic+Fish+Cebiche%2C+Tres+Leches+Cake+and+hundreds+more%21&rft.pages=420&rft.pub=Adams+Media&rft.date=2013-01-18&rft.isbn=978-1-4405-5678-4&rft.aulast=Morena&rft.aufirst=Cuadra&rft.au=Morena%2C+Escardo&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dgx7sDQAAQBAJ%26pg%3DPT420&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBeckBertholleChild1964" class="citation book cs1">Beck, Simone; Bertholle, Louisette; Child, Julia (1964) [1961]. "Desserts and Cakes". <i>Mastering the art of French cooking</i>. New York: Alfred A. Knopf, Inc.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Desserts+and+Cakes&rft.btitle=Mastering+the+art+of+French+cooking&rft.place=New+York&rft.pub=Alfred+A.+Knopf%2C+Inc.&rft.date=1964&rft.aulast=Beck&rft.aufirst=Simone&rft.au=Bertholle%2C+Louisette&rft.au=Child%2C+Julia&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGisslen2013" class="citation book cs1">Gisslen, Wayne (2013). "Basic Syrups, Creams, and Sauces". <i>Professional baking</i> (6th ed.). Hoboken, NJ: John Wiley & Sons. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-118-08374-1" title="Special:BookSources/978-1-118-08374-1"><bdi>978-1-118-08374-1</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/753351232">753351232</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Basic+Syrups%2C+Creams%2C+and+Sauces&rft.btitle=Professional+baking&rft.place=Hoboken%2C+NJ&rft.edition=6th&rft.pub=John+Wiley+%26+Sons&rft.date=2013&rft_id=info%3Aoclcnum%2F753351232&rft.isbn=978-1-118-08374-1&rft.aulast=Gisslen&rft.aufirst=Wayne&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavidson2006" class="citation book cs1">Davidson, Alan (2006-01-01). Jaine, Tom (ed.). <a rel="nofollow" class="external text" href="https://dx.doi.org/10.1093/acref/9780192806819.001.0001"><i>The Oxford Companion to Food</i></a>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1093%2Facref%2F9780192806819.001.0001">10.1093/acref/9780192806819.001.0001</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-280681-9" title="Special:BookSources/978-0-19-280681-9"><bdi>978-0-19-280681-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+Companion+to+Food&rft.date=2006-01-01&rft_id=info%3Adoi%2F10.1093%2Facref%2F9780192806819.001.0001&rft.isbn=978-0-19-280681-9&rft.aulast=Davidson&rft.aufirst=Alan&rft_id=http%3A%2F%2Fdx.doi.org%2F10.1093%2Facref%2F9780192806819.001.0001&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="Skeat" class="citation book cs1">Skeat, Walter William (1911). <a rel="nofollow" class="external text" href="https://archive.org/stream/cu31924008779690#page/n145/mode/2up"><i>A concise etymological dictionary of the English language</i></a>. <a href="/wiki/Oxford" title="Oxford">Oxford</a>: <a href="/wiki/American_Book_Company_(1890)" title="American Book Company (1890)">American Book Company</a>. <a href="/wiki/LCCN_(identifier)" class="mw-redirect" title="LCCN (identifier)">LCCN</a> <a rel="nofollow" class="external text" href="https://lccn.loc.gov/11035890">11035890</a>. <a href="/wiki/OL_(identifier)" class="mw-redirect" title="OL (identifier)">OL</a> <a rel="nofollow" class="external text" href="https://openlibrary.org/books/OL16525337M">16525337M</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+concise+etymological+dictionary+of+the+English+language&rft.place=Oxford&rft.pub=American+Book+Company&rft.date=1911&rft_id=https%3A%2F%2Fopenlibrary.org%2Fbooks%2FOL16525337M%23id-name%3DOL&rft_id=info%3Alccn%2F11035890&rft.aulast=Skeat&rft.aufirst=Walter+William&rft_id=https%3A%2F%2Farchive.org%2Fstream%2Fcu31924008779690%23page%2Fn145%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span> Page 125.</span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHieattButler" class="citation book cs1">Hieatt, Constance; Butler, Sharon. <i>Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury)</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Curye+on+Inglysch%3A+English+culinary+manuscripts+of+the+fourteenth+century+%28including+the+forme+of+cury%29&rft.aulast=Hieatt&rft.aufirst=Constance&rft.au=Butler%2C+Sharon&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-AustinT-11"><span class="mw-cite-backlink">^ <a href="#cite_ref-AustinT_11-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-AustinT_11-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAustin1964" class="citation book cs1">Austin, Thomas, ed. (1964). <i>Two Fifteenth-Century Cookery Books</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Two+Fifteenth-Century+Cookery+Books&rft.date=1964&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDeBaggio2009" class="citation book cs1">DeBaggio, Thomas (September 2009). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=7_KPgxEglHAC&q=calendula+colored+custard+marigold&pg=PA183"><i>The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance</i></a>. Timber Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781604691344" title="Special:BookSources/9781604691344"><bdi>9781604691344</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Encyclopedia+of+Herbs%3A+A+Comprehensive+Reference+to+Herbs+of+Flavor+and+Fragrance&rft.pub=Timber+Press&rft.date=2009-09&rft.isbn=9781604691344&rft.aulast=DeBaggio&rft.aufirst=Thomas&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D7_KPgxEglHAC%26q%3Dcalendula%2Bcolored%2Bcustard%2Bmarigold%26pg%3DPA183&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span> Page 183.</span> </li> <li id="cite_note-rodale-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-rodale_13-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKowalchikHylton1998" class="citation book cs1">Kowalchik, Claire; Hylton, William H. (15 January 1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=htGD3Y7WNxwC"><i>Rodale's Illustrated Encyclopedia of Herbs</i></a>. Rodale. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780875969640" title="Special:BookSources/9780875969640"><bdi>9780875969640</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Rodale%27s+Illustrated+Encyclopedia+of+Herbs&rft.pub=Rodale&rft.date=1998-01-15&rft.isbn=9780875969640&rft.aulast=Kowalchik&rft.aufirst=Claire&rft.au=Hylton%2C+William+H.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DhtGD3Y7WNxwC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPenfield2012" class="citation book cs1">Penfield, Marjorie P. (2 December 2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=rlpRi4urAMkC&q=how+does+custard+thicken&pg=PA144"><i>Experimental Food Science</i></a>. Academic Press. p. 144. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780323140041" title="Special:BookSources/9780323140041"><bdi>9780323140041</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">4 November</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Experimental+Food+Science&rft.pages=144&rft.pub=Academic+Press&rft.date=2012-12-02&rft.isbn=9780323140041&rft.aulast=Penfield&rft.aufirst=Marjorie+P.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DrlpRi4urAMkC%26q%3Dhow%2Bdoes%2Bcustard%2Bthicken%26pg%3DPA144&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-:0-15"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_15-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_15-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcGee2004" class="citation book cs1">McGee, Harold (2004). <i>On Food and Cooking</i>. Scribner. p. 71. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-684-18132-5" title="Special:BookSources/978-0-684-18132-5"><bdi>978-0-684-18132-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=On+Food+and+Cooking&rft.pages=71&rft.pub=Scribner&rft.date=2004&rft.isbn=978-0-684-18132-5&rft.aulast=McGee&rft.aufirst=Harold&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKovacs-NolanPhillipsMine2005" class="citation journal cs1">Kovacs-Nolan, Jennifer; Phillips, Marshall; Mine, Yoshinori (2005-11-01). "Advances in the Value of Eggs and Egg Components for Human Health". <i>Journal of Agricultural and Food Chemistry</i>. <b>53</b> (22): 8421–8431. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1021%2Fjf050964f">10.1021/jf050964f</a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/0021-8561">0021-8561</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/16248532">16248532</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Agricultural+and+Food+Chemistry&rft.atitle=Advances+in+the+Value+of+Eggs+and+Egg+Components+for+Human+Health&rft.volume=53&rft.issue=22&rft.pages=8421-8431&rft.date=2005-11-01&rft.issn=0021-8561&rft_id=info%3Apmid%2F16248532&rft_id=info%3Adoi%2F10.1021%2Fjf050964f&rft.aulast=Kovacs-Nolan&rft.aufirst=Jennifer&rft.au=Phillips%2C+Marshall&rft.au=Mine%2C+Yoshinori&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMatringeTan_LuuLorient1999" class="citation journal cs1">Matringe, E.; Tan Luu, R. Phan; Lorient, D. (1999-09-01). "Functional Properties of Milk-Egg Mixtures". <i>Journal of Food Science</i>. <b>64</b> (5): 787–791. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fj.1365-2621.1999.tb15912.x">10.1111/j.1365-2621.1999.tb15912.x</a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/1750-3841">1750-3841</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Food+Science&rft.atitle=Functional+Properties+of+Milk-Egg+Mixtures&rft.volume=64&rft.issue=5&rft.pages=787-791&rft.date=1999-09-01&rft_id=info%3Adoi%2F10.1111%2Fj.1365-2621.1999.tb15912.x&rft.issn=1750-3841&rft.aulast=Matringe&rft.aufirst=E.&rft.au=Tan+Luu%2C+R.+Phan&rft.au=Lorient%2C+D.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLongréeBeaverBuckNowrey1966" class="citation journal cs1">Longrée, Karla; Beaver, Sharie; Buck, Paul; Nowrey, Joseph E. (1966). "Viscous Behavior of Custard Systems". <i>Journal of Agricultural and Food Chemistry</i>. <b>14</b> (6): 653–659. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1021%2Fjf60148a033">10.1021/jf60148a033</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Agricultural+and+Food+Chemistry&rft.atitle=Viscous+Behavior+of+Custard+Systems&rft.volume=14&rft.issue=6&rft.pages=653-659&rft.date=1966&rft_id=info%3Adoi%2F10.1021%2Fjf60148a033&rft.aulast=Longr%C3%A9e&rft.aufirst=Karla&rft.au=Beaver%2C+Sharie&rft.au=Buck%2C+Paul&rft.au=Nowrey%2C+Joseph+E.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACustard" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.youtube.com/watch?v=BN2D5y-AxIY"><span class="plainlinks">BRAINIAC Science Abuse – John Tickle Walks On Custard (25 June 2008)</span></a> on <a href="/wiki/YouTube_video_(identifier)" class="mw-redirect" title="YouTube video (identifier)">YouTube</a></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wiktionary-logo-en-v2.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/16px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/24px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/32px-Wiktionary-logo-en-v2.svg.png 2x" data-file-width="512" data-file-height="512" /></a></span> The dictionary definition of <a href="https://en.wiktionary.org/wiki/Special:Search/custard" class="extiw" title="wiktionary:Special:Search/custard"><i>custard</i></a> at Wiktionary</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist 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.navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Dessert_sauces" title="Template:Dessert sauces"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Dessert_sauces" title="Template talk:Dessert sauces"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Dessert_sauces" title="Special:EditPage/Template:Dessert sauces"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Dessert_sauces" style="font-size:114%;margin:0 4em"><a href="/wiki/Dessert_sauce" title="Dessert sauce">Dessert sauces</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="/wiki/List_of_dessert_sauces" title="List of dessert sauces">List of dessert sauces</a></div></td></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banana_ketchup" title="Banana ketchup">Banana sauce</a></li> <li><a href="/wiki/Blueberry_sauce" title="Blueberry sauce">Blueberry sauce</a></li> <li><a href="/wiki/Hard_sauce" title="Hard sauce">Brandy butter</a></li> <li><a href="/wiki/Caramel" title="Caramel">Caramel sauce</a></li> <li><a href="/wiki/Chancaca" title="Chancaca">Chancaca</a></li> <li><a href="/wiki/Chocolate_syrup" title="Chocolate syrup">Chocolate syrup</a></li> <li><a href="/wiki/Coulis" title="Coulis">Coulis</a></li> <li><a href="/wiki/Cr%C3%A8me_anglaise" title="Crème anglaise">Crème anglaise</a></li> <li><a class="mw-selflink selflink">Custard</a></li> <li><a href="/wiki/Fruit_curd" title="Fruit curd">Fruit curd</a></li> <li><a href="/wiki/Hard_sauce" title="Hard sauce">Hard sauce</a></li> <li><a href="/wiki/Magic_Shell" title="Magic Shell">Magic Shell / Ice Magic</a></li> <li><a href="/wiki/Rumtopf" title="Rumtopf">Rumtopf</a></li> <li><a href="/wiki/Slatko" title="Slatko">Slatko</a></li> <li><a href="/wiki/Wet_walnuts" title="Wet walnuts">Wet walnuts</a></li> <li><a href="/wiki/Whipped_cream" title="Whipped cream">Whipped topping</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Dessert_sauces" title="Category:Dessert sauces">Category: Dessert sauces</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="English_cuisine" style="padding:3px"><table class="nowraplinks mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:English_cuisine" title="Template:English cuisine"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:English_cuisine" title="Template talk:English cuisine"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:English_cuisine" title="Special:EditPage/Template:English cuisine"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="English_cuisine" style="font-size:114%;margin:0 4em"><a href="/wiki/English_cuisine" title="English cuisine">English cuisine</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Romano-British_culture" title="Romano-British culture">Roman times</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th id="Dishes" scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sausage" title="Sausage">Sausages</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Medieval_cuisine" title="Medieval cuisine">Middle Ages</a><br />to 15th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><i><a href="/wiki/Utilis_Coquinario" title="Utilis Coquinario">Utilis Coquinario</a></i> (<abbr title="circa">c.</abbr><span style="white-space:nowrap;"> 1300</span>)</li> <li><i><a href="/wiki/The_Forme_of_Cury" title="The Forme of Cury">The Forme of Cury</a></i> (c. 1390)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Apple_pie" title="Apple pie">Apple pie</a></li> <li><a href="/wiki/Bacon" title="Bacon">Bacon</a></li> <li><a href="/wiki/Banbury_cake" title="Banbury cake">Banbury cake</a></li> <li><a href="/wiki/Cheesecake" title="Cheesecake">Cheesecake</a></li> <li><a class="mw-selflink selflink">Custard</a></li> <li><a href="/wiki/Game_pie" title="Game pie">Game pie</a></li> <li><a href="/wiki/Gingerbread" title="Gingerbread">Gingerbread</a></li> <li><a href="/wiki/Kipper" title="Kipper">Kippers</a></li> <li><a href="/wiki/Mince_pie" title="Mince pie">Mince pie</a></li> <li><a href="/wiki/Mortis_(food)" title="Mortis (food)">Mortis</a></li> <li><a href="/wiki/Pasty" title="Pasty">Pasty</a></li> <li><a href="/wiki/Pease_pudding" title="Pease pudding">Pease pudding</a></li> <li><a href="/wiki/Pie" title="Pie">Pie</a></li> <li><a href="/wiki/Pottage" title="Pottage">Pottage</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">16th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Richard_Pynson" title="Richard Pynson">Richard Pynson</a> (<i><a href="/wiki/The_Boke_of_Cokery" title="The Boke of Cokery">The Boke of Cokery</a></i>, 1500)</li> <li><a href="/wiki/Thomas_Dawson_(cook)" title="Thomas Dawson (cook)">Thomas Dawson</a> (<i><a href="/wiki/The_Good_Huswifes_Jewell" title="The Good Huswifes Jewell">The Good Huswifes Jewell</a></i>, 1585)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Black_pudding" title="Black pudding">Black pudding</a></li> <li><a href="/wiki/Fruit_fool" title="Fruit fool">Fruit fool</a></li> <li><a href="/wiki/Pancake" title="Pancake">Pancake</a></li> <li><a href="/wiki/Scone" title="Scone">Scones</a></li> <li><a href="/wiki/Syllabub" title="Syllabub">Syllabub</a></li> <li><a href="/wiki/Trifle" title="Trifle">Trifle (without jelly)</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">17th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Elinor_Fettiplace" title="Elinor Fettiplace">Elinor Fettiplace</a> (<a href="/wiki/Elinor_Fettiplace%27s_Receipt_Book" title="Elinor Fettiplace's Receipt Book"><i>Receipt Book</i></a>, 1604)</li> <li><a href="/wiki/Gervase_Markham" title="Gervase Markham">Gervase Markham</a> (<i><a href="/wiki/The_English_Huswife" title="The English Huswife">The English Huswife</a></i>, 1615)</li> <li><a href="/wiki/Robert_May_(cook)" title="Robert May (cook)">Robert May</a> (<i><a href="/wiki/The_Accomplisht_Cook" title="The Accomplisht Cook">The Accomplisht Cook</a></i>, 1660)</li> <li><a href="/wiki/Hannah_Woolley" title="Hannah Woolley">Hannah Woolley</a> (<i><a href="/wiki/The_Queen-Like_Closet" title="The Queen-Like Closet">The Queen-like Closet or Rich Cabinet</a></i> 1670)</li> <li><a href="/wiki/Kenelm_Digby" title="Kenelm Digby">Kenelm Digby</a> (<i><a href="/wiki/The_Closet_Opened" title="The Closet Opened">The Closet Opened</a></i> 1699)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Battalia_pie" title="Battalia pie">Battalia pie</a></li> <li><a href="/wiki/Currant_bun" title="Currant bun">Currant bun</a></li> <li><a href="/wiki/Queen_of_Puddings" title="Queen of Puddings">Queen of Puddings</a></li> <li><a href="/wiki/Sponge_cake" title="Sponge cake">Sponge cake</a></li> <li><a href="/wiki/Sussex_pond_pudding" title="Sussex pond pudding">Sussex pond pudding</a></li> <li><a href="/wiki/Sweet_and_sour" title="Sweet and sour">Sweet and sour</a></li> <li><a href="/wiki/Tea" title="Tea">Tea</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">18th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li>Mary Kettilby (<i><a href="/wiki/A_Collection_of_Above_Three_Hundred_Receipts_in_Cookery,_Physick_and_Surgery" title="A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery">A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery</a></i> 1714)</li> <li><a href="/wiki/Mary_Eales" title="Mary Eales">Mary Eales</a> (<i><a href="/wiki/Mrs_Mary_Eales%27s_Receipts" title="Mrs Mary Eales's Receipts">Mrs Mary Eales's Receipts</a></i> 1718)</li> <li>John Nott (<i><a href="/wiki/The_Cooks_and_Confectioners_Dictionary" title="The Cooks and Confectioners Dictionary">The Cooks and Confectioners Dictionary</a></i>, 1723)</li> <li><a href="/wiki/Eliza_Smith_(writer)" title="Eliza Smith (writer)">Eliza Smith</a> (<i><a href="/wiki/The_Compleat_Housewife" title="The Compleat Housewife">The Compleat Housewife</a></i> 1727)</li> <li><a href="/wiki/Hannah_Glasse" title="Hannah Glasse">Hannah Glasse</a> (<i><a href="/wiki/The_Art_of_Cookery_Made_Plain_and_Easy" title="The Art of Cookery Made Plain and Easy">The Art of Cookery Made Plain and Easy</a></i> 1747)</li> <li><a href="/wiki/Ann_Cook_(cookery_book_writer)" title="Ann Cook (cookery book writer)">Ann Cook</a> (<i>Professed Cookery</i>, 1754)</li> <li><a href="/wiki/Martha_Bradley" title="Martha Bradley">Martha Bradley</a> (<i><a href="/wiki/Martha_Bradley#The_British_Housewife_(1758)" title="Martha Bradley">The British Housewife</a></i> 1758)</li> <li><a href="/wiki/Elizabeth_Raffald" title="Elizabeth Raffald">Elizabeth Raffald</a> (<i><a href="/wiki/The_Experienced_English_Housekeeper" title="The Experienced English Housekeeper">The Experienced English Housekeeper</a></i> 1769)</li> <li>Richard Briggs (<i><a href="/wiki/The_English_Art_of_Cookery" title="The English Art of Cookery">The English Art of Cookery</a></i> 1788)</li> <li>William Augustus Henderson (<i><a href="/wiki/The_Housekeeper%27s_Instructor" title="The Housekeeper's Instructor">The Housekeeper's Instructor</a></i> 1791)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread_and_butter_pudding" title="Bread and butter pudding">Bread and butter pudding</a></li> <li><a href="/wiki/Christmas_pudding" title="Christmas pudding">Christmas pudding</a></li> <li><a href="/wiki/Chutney" title="Chutney">Chutney</a></li> <li><a href="/wiki/Curry" title="Curry">Curry</a> <ul><li><a href="/wiki/Curry_in_the_United_Kingdom" title="Curry in the United Kingdom">In UK</a></li></ul></li> <li><a href="/wiki/Shepherd%27s_pie" title="Shepherd's pie">Cottage or Shepherd's pie</a></li> <li><a href="/wiki/Cumberland_rum_nicky" title="Cumberland rum nicky">Cumberland rum nicky</a></li> <li><a href="/wiki/Eccles_cake" title="Eccles cake">Eccles cake</a></li> <li><a href="/wiki/Jellied_eels" title="Jellied eels">Jellied eels</a></li> <li><a href="/wiki/Jugging" title="Jugging">Jugged hare</a></li> <li><a href="/wiki/Ketchup" title="Ketchup">Ketchup</a></li> <li><a href="/wiki/Marmalade" title="Marmalade">Marmalade</a></li> <li><a href="/wiki/Parkin_(cake)" title="Parkin (cake)">Parkin</a></li> <li><a href="/wiki/Piccalilli" title="Piccalilli">Piccalilli</a></li> <li><a href="/wiki/Pork_pie" title="Pork pie">Pork pie</a></li> <li><a href="/wiki/Roast_beef" title="Roast beef">Roast beef</a></li> <li><a href="/wiki/Sandwich" title="Sandwich">Sandwich</a></li> <li><a href="/wiki/Scouse_(food)" title="Scouse (food)">Scouse</a></li> <li><a href="/wiki/Suet_pudding" title="Suet pudding">Suet pudding</a></li> <li><a href="/wiki/Toad_in_the_hole" title="Toad in the hole">Toad in the hole</a></li> <li><a href="/wiki/Trifle" title="Trifle">Trifle (with jelly)</a></li> <li><a href="/wiki/Welsh_rarebit" title="Welsh rarebit">Welsh rarebit</a></li> <li><a href="/wiki/Yorkshire_pudding" title="Yorkshire pudding">Yorkshire pudding</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">19th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Maria_Rundell" title="Maria Rundell">Maria Rundell</a> (<i><a href="/wiki/A_New_System_of_Domestic_Cookery" title="A New System of Domestic Cookery">A New System of Domestic Cookery</a></i> 1806)</li> <li><a href="/wiki/Eliza_Acton" title="Eliza Acton">Eliza Acton</a> (<i><a href="/wiki/Modern_Cookery_for_Private_Families" title="Modern Cookery for Private Families">Modern Cookery for Private Families</a></i> 1845)</li> <li><a href="/wiki/Charles_Elm%C3%A9_Francatelli" title="Charles Elmé Francatelli">Charles Elmé Francatelli</a> (<i><a href="/wiki/The_Modern_Cook" title="The Modern Cook">The Modern Cook</a></i> 1846)</li> <li><a href="/wiki/Isabella_Beeton" title="Isabella Beeton">Isabella Beeton</a> (<i><a href="/wiki/Mrs._Beeton%27s_Book_of_Household_Management" title="Mrs. Beeton's Book of Household Management">Mrs. Beeton's Book of Household Management</a></i> 1861)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bubble_and_squeak" title="Bubble and squeak">Bubble and squeak</a></li> <li><a href="/wiki/Cauliflower_cheese" title="Cauliflower cheese">Cauliflower cheese</a></li> <li><a href="/wiki/Cobbler_(food)" title="Cobbler (food)">Cobbler</a></li> <li><a href="/wiki/Devilled_kidneys" title="Devilled kidneys">Devilled kidneys</a></li> <li><a href="/wiki/Faggot_(food)" title="Faggot (food)">Faggots</a></li> <li><a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a></li> <li><a href="/wiki/Full_breakfast" title="Full breakfast">Full English breakfast</a></li> <li><a href="/wiki/HP_Sauce" title="HP Sauce">HP Sauce</a></li> <li><a href="/wiki/Ice_cream_cone" title="Ice cream cone">Ice cream cone</a></li> <li><a href="/wiki/Lancashire_hotpot" title="Lancashire hotpot">Lancashire hotpot</a></li> <li><a href="/wiki/Potted_shrimps" title="Potted shrimps">Potted shrimps</a></li> <li><a href="/wiki/Sausage_roll" title="Sausage roll">Sausage roll</a></li> <li><a href="/wiki/Steak_and_kidney_pudding" title="Steak and kidney pudding">Steak and kidney pudding</a></li> <li><a href="/wiki/Battenberg_cake" title="Battenberg cake">Battenberg cake</a></li> <li><a href="/wiki/Eton_mess" title="Eton mess">Eton mess</a></li> <li><a href="/wiki/Eve%27s_pudding" title="Eve's pudding">Eve's pudding</a></li> <li><a href="/wiki/Jam_roly-poly" title="Jam roly-poly">Jam roly-poly</a></li> <li><a href="/wiki/Lardy_cake" title="Lardy cake">Lardy cake</a></li> <li><a href="/wiki/Madeira_cake" title="Madeira cake">Madeira cake</a></li> <li><a href="/wiki/Summer_pudding" title="Summer pudding">Summer pudding</a></li> <li><a href="/wiki/Windsor_soup" title="Windsor soup">Windsor soup</a></li> <li><a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">20th century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Florence_Petty" title="Florence Petty">Florence Petty</a></li> <li><a href="/wiki/Elizabeth_David" title="Elizabeth David">Elizabeth David</a> (<i><a href="/wiki/A_Book_of_Mediterranean_Food" title="A Book of Mediterranean Food">A Book of Mediterranean Food</a></i> 1950)</li> <li><a href="/wiki/Dorothy_Hartley" title="Dorothy Hartley">Dorothy Hartley</a> (<i><a href="/wiki/Food_in_England" title="Food in England">Food in England</a></i> 1954)</li> <li><a href="/wiki/Constance_Spry" title="Constance Spry">Constance Spry</a></li> <li><a href="/wiki/Fanny_Cradock" title="Fanny Cradock">Fanny Cradock</a></li> <li><a href="/wiki/Marguerite_Patten" title="Marguerite Patten">Marguerite Patten</a></li> <li><a href="/wiki/Jane_Grigson" title="Jane Grigson">Jane Grigson</a></li> <li><a href="/wiki/Delia_Smith" title="Delia Smith">Delia Smith</a></li> <li><a href="/wiki/Rick_Stein" title="Rick Stein">Rick Stein</a></li> <li><a href="/wiki/Nigel_Slater" title="Nigel Slater">Nigel Slater</a></li> <li><a href="/wiki/Keith_Floyd" title="Keith Floyd">Keith Floyd</a></li> <li><a href="/wiki/Marco_Pierre_White" title="Marco Pierre White">Marco Pierre White</a></li> <li><a href="/wiki/Nigella_Lawson" title="Nigella Lawson">Nigella Lawson</a></li> <li><a href="/wiki/Jamie_Oliver" title="Jamie Oliver">Jamie Oliver</a></li> <li><a href="/wiki/Fergus_Henderson" title="Fergus Henderson">Fergus Henderson</a> (<i><a href="/wiki/The_Whole_Beast" title="The Whole Beast">The Whole Beast</a></i> 1999)</li> <li><a href="/wiki/Gordon_Ramsay" title="Gordon Ramsay">Gordon Ramsay</a></li> <li><a href="/wiki/Gary_Rhodes" title="Gary Rhodes">Gary Rhodes</a></li> <li><a href="/wiki/Mary_Berry" title="Mary Berry">Mary Berry</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bakewell_tart" title="Bakewell tart">Bakewell tart</a></li> <li><a href="/wiki/Beef_Wellington" title="Beef Wellington">Beef Wellington</a></li> <li><a href="/wiki/Carrot_cake" title="Carrot cake">Carrot cake</a></li> <li><a href="/wiki/Chicken_tikka_masala" title="Chicken tikka masala">Chicken tikka masala</a></li> <li><a href="/wiki/Coronation_chicken" title="Coronation chicken">Coronation chicken</a></li> <li><a href="/wiki/Crumble" title="Crumble">Crumble</a></li> <li><a href="/wiki/Knickerbocker_glory" title="Knickerbocker glory">Knickerbocker glory</a></li> <li><a href="/wiki/Ploughman%27s_lunch" title="Ploughman's lunch">Ploughman's lunch</a></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/Sticky_toffee_pudding" title="Sticky toffee pudding">Sticky toffee pudding</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">21st century</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:6em">Exemplars</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Heston_Blumenthal" title="Heston Blumenthal">Heston Blumenthal</a> (<a href="/wiki/The_Fat_Duck" title="The Fat Duck">The Fat Duck</a>)</li> <li><a href="/wiki/Lizzie_Collingham" title="Lizzie Collingham">Lizzie Collingham</a></li> <li><a href="/wiki/Hugh_Fearnley-Whittingstall" title="Hugh Fearnley-Whittingstall">Hugh Fearnley-Whittingstall</a> (<a href="/wiki/River_Cottage" title="River Cottage">River Cottage</a>)</li> <li><a href="/wiki/Rachel_Khoo" title="Rachel Khoo">Rachel Khoo</a></li> <li><a href="/wiki/Michel_Albert_Roux" title="Michel Albert Roux">Michel Roux Jr.</a> (<a href="/wiki/Le_Gavroche" title="Le Gavroche">Le Gavroche</a>)</li> <li><a href="/wiki/Antony_Worrall_Thompson" title="Antony Worrall Thompson">Antony Worrall Thompson</a></li> <li><a href="/wiki/Clarissa_Dickson_Wright" title="Clarissa Dickson Wright">Clarissa Dickson Wright</a> (<i><a href="/wiki/A_History_of_English_Food" title="A History of English Food">A History of English Food</a></i> 2011)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:6em">Dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coronation_quiche" title="Coronation quiche">Coronation quiche</a></li> <li><a href="/wiki/Platinum_Pudding" title="Platinum Pudding">Platinum Pudding</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_English_dishes" title="List of English dishes">List of English dishes</a></li> <li><a href="/wiki/List_of_English_cheeses" title="List of English cheeses">List of English cheeses</a></li> <li><a href="/wiki/List_of_savoury_puddings" title="List of savoury puddings">List of savoury puddings</a></li> <li><a href="/wiki/List_of_sweet_puddings" title="List of sweet puddings">List of sweet puddings</a></li> <li><a href="/wiki/Rationing_in_the_United_Kingdom" title="Rationing in the United Kingdom">Rationing in the United Kingdom</a></li></ul> </div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Custard&oldid=1257790461">https://en.wikipedia.org/w/index.php?title=Custard&oldid=1257790461</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" 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