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Cosa (chi) è custard - definizione
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
¦ noun a dessert or sweet sauce made with milk and eggs and thickened with cornflour, or milk and a proprietary powder.
Origin
ME crustarde, custarde (denoting an open pie containing meat or fruit in a sauce thickened with eggs), from OFr. crouste (see crust).
Custard
·noun A mixture of milk and eggs, sweetened, and baked or boiled.
custard
(custards)
Custard is a sweet yellow sauce made from milk and eggs or from milk and a powder. It is eaten with fruit and puddings.
...bananas and custard.
N-MASS
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.
Esempi dal corpus di testo per 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.