ingredient information
Custard Base
Custard is a range of preparations based on milk and eggs. Most commonly, custard refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods. As a dessert, it is made from a combination of milk or cream, egg yolks, sugar, and vanilla. Sometimes flour, corn starch, or gelatin are also added. Custard is usually cooked in a microwave, double boiler (bain-marie) or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a hot water bath, or even cooked in a pressure cooker. Cooking until it is set without cooking it so much that it curdles is a delicate operation, because only 5–10 °F (3–6 °C) separate the two. A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.[1] Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick blancmange like that used for vanilla slice or the pastry cream used to fill éclairs. Custard is an important part of dessert recipes from many countries.