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Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream ( crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or and typically include sugar and vanilla; however, Umami custards are also found, e.g., in quiche.
When starch is added, the result is called 'pastry cream' (, ) 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. Crème pâtissière is a key ingredient in many French desserts, including mille-feuille (or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in Boston cream pie. The thickening of the custard is caused by the combination of egg and starch. Cornstarch or flour thickens at and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise, 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. showing the custard in between cake, fruit and whipped cream]] gelatin is added, it is known as crème anglaise collée (). When gelatin is added and whipped cream is folded in, and it sets in a mold, it is bavarois. When starch is used alone as a thickener (without eggs), the result is a blancmange.
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 custard powder.
After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream; mixed with whipped cream, it is crème légère, . Beating in softened butter produces German buttercream or crème mousseline.
A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth. In German, it is known as Eierstich and is used as a garnish in German Wedding Soup ( Hochzeitssuppe). Chawanmushi is a Japanese cuisine savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish. Bougatsa is a Greek breakfast pastry whose sweet version consists of semolina custard filling between layers of phyllo.
Custard may also be used as a top layer in , such as the South African bobotie and many Balkan cuisine versions of moussaka.
In Peru, leche asada ("baked milk") is custard baked in individual molds. It is considered a restaurant dish.
Examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard. Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled. Some custards especially in the Elizabethan era used Calendula ( calendula) to give the custard color. Page 183.
In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like blancmange and Bird's Custard powder.
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. 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 .
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.
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 protonation prevents the formation of .
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