custard|custards in English

noun

[cus·tard || 'kʌstəd]

sweet dish made of eggs and milk

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1. Custard (countable and uncountable, plural Custards)

2. Custards synonyms, Custards pronunciation, Custards translation, English dictionary definition of Custards

3. Baked Custards are produced by heating a custard mixture for an extended period (e.g., 35 min at 90 °C).

4. There are two main types of Custards: stirred Custards and still Custards

5. Custard synonyms, Custard pronunciation, Custard translation, English dictionary definition of Custard

6. Examples of baked Custards include cheesecake, crème brulee, flan, pot de crème, bread pudding, quiche, custard pies T/F; a good custard will hold a clean sharp edge when cut with a knife

7. Baked Custards may be cooked several degrees higher than soft Custards without curdling

8. Baked Custards are generally baked at lower temperatures: 325-350°F, with custard pies being a noteable exception, often being baked as high as 375°F

9. Cussednesses cusser cussers (current term) cusses cussin' cussing cusso: cussos cussword cusswords cust custard custard-apple family custard apple custard apple tree custard apples custard cream: Literary usage of Cussers

10. Custards are characterized by eggs

11. Mother flavours her custards with lemon extract.

12. Subscribe to: Posts (Atom) Welcome to The Custards.

13. These Italian Custards are thickened with gelatin rather than eggs, so they are easier to make than most Custards

14. Bake until Custards are just set but …

15. A simple fruit Custard like this uses ready made store bought Custard powder

16. Oven-baked Custards are baked in a water bath.

17. Stirred Custards thicken while being cooked on the stovetop.

18. Egg-custard, almond paste

19. Discover more posts related to Mousses, Custards, and Puddings .

20. Strawberry and Honey Custard…

21. The Custards offers accommodation in Shanklin, 21.1 miles from Southampton

22. What is Custard? Custard is a creamy sauce generally made with milk, eggs and sugar

23. The consistency of Custard can …

24. Basic Custards are thickened and set by eggs alone

25. This lower curdling temperature for soft Custards is probably due to the stirring, which increases the tendency for separation of the Custards into curds