Glossary Term: Custard

Custard Definition:

Custard is a preparation made by gently heating eggs with milk or cream until the egg proteins coagulate, thickening the mixture. It can range from pourable to fully set, depending on the egg-to-liquid ratio and cooking method. Custards are foundational in both sweet and savory cooking, forming the base of dishes such as crème anglaise, pastry cream, quiche, and flan.

Custard Key Concepts:

• Egg-Thickened Structure: Eggs provide the thickening power; no starch is required in classic custards.
• Heat Control: Custards thicken at relatively low temperatures, making gentle heat essential to prevent curdling.
• Set vs. Stirred Custards: Stirred custards (e.g., crème anglaise) remain pourable, while baked custards (e.g., flan) set firm.
• Liquid Choice: Milk, cream, or a combination affects richness, mouthfeel, and stability.
• Sweet or Savory: Sugar is optional—custards can be dessert-focused or savory, as in quiche or chawanmushi.

What It Does Not Mean

• Not pastry cream, pastry cream is custard-based but thickened with starch, making it more stable and boil-resistant.
• Not pudding (broadly), “pudding” is a general term; custard specifically relies on egg coagulation for structure.

Contextual Usage

• The pastry chef strained the custard before baking to ensure a smooth, silky texture.
• A savory custard base gives quiche its delicate set and creamy interior.

Related Terms

• Crème Anglaise
• Sabayon
• Bain-Marie