Custard

A mixture of milk or cream and eggs that thickens as the egg proteins set, either stirred on the stove or baked gently in the oven.

Custard: A small glass of smooth, pale yellow vanilla custard sauce with a spoon, a whisk and a saucepan behind it
  • Fillings, creams, frostings and sauces
  • Ukraine

Stirred custards such as crème anglaise are cooked to about 170 to 180°F (77 to 82°C), just thick enough to coat a spoon; above that the eggs begin to curdle. Baked custards such as crème brûlée, flan and custard pie set in a low oven, often in a water bath, until the center still wobbles slightly.

Pastry cream is a custard with starch added, which lets it be brought to a boil without curdling and makes it thick enough to pipe.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Custard (Q625825), Wikidata