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custard - traducción al Inglés
VARIETY OF CULINARY PREPARATIONS BASED ON A COOKED MIXTURE OF MILK OR CREAM AND EGG YOLK
Cream custard; Egg custard; Egg Custard; Pastry cream; Crème pâtissière; Creme patisserie; Crème pâtisserie; Creme mousseline; Crème pâtissièrre; Crème patissière; Creme patissierre; Creme patissiere; Custards; Crema pasticcera; Lemon custard; Crême pâtissière; Walking on custard; Cuſtards; Cuſtard; Crème diplomat; Crémeux; Vanilla sauce; Creme Patisserie
![Layers of a [[trifle]] showing the custard in between [[cake]], fruit and [[whipped cream]]](https://commons.wikimedia.org/wiki/Special:FilePath/Trifle-(cream-layer)-profile.jpg?width=200 "Layers of a [[trifle]] showing the custard in between [[cake]], fruit and [[whipped cream]]")
custard
(n.) = natillas
Ex: Products for the domestic market include milk, cream, custard, desserts, milk shakes and ice cream.
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* custard apple = chirimoyo, chirimoya
* custard powder = natillas en polvo
Ex: Products for the domestic market include milk, cream, custard, desserts, milk shakes and ice cream.
----
* custard apple = chirimoyo, chirimoya
* custard powder = natillas en polvo
natillas
POSTRE LÁCTEO
Custard; Natilla; Natillas (postre)
custard
natillas
POSTRE LÁCTEO
Custard; Natilla; Natillas (postre)
n. custard, sweet dish made of eggs and milk
Wikipedia
Custard
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 dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
Ejemplos de uso de custard
1. Another promised a custard consistency, but included cheese and paprika.
2. I thought they were talking about custard at first.
3. Custard It is difficult not to think of custard with affection, though it must be said that, to the British, it is more likely to be vivid yellow and made with custard powder than the calm and pallid creme anglaise favoured by the French.
4. Prepare a custard: Beat eggs with sugar and add hot milk.
5. By Freda‘s fond remembrance, it was a kind of squash custard, silky–sweet Cajun comfort food.