Custard is a yellow liquid for pouring over sweet foods, made of sweetened milk thickened with eggs and flour, or made with a dry mixture of these sold as custard powder.apple pie and hot custard
The Spanish name for custard is crema pastelera.
Custard is also a soft, usually baked, mixture of sweetened milk and eggs. A caramel custard is one which is served with a layer of soft caramel on top. It must be distinguished form crème brûlée, which is custard with a hard caramel top. Custard is usually eaten with dulce de leche in Argentina ("milk sweet").The Spanish name for custard is flan.
Custard cream is a sweet biscuit filled with a mixture tasting more of vanilla than conventional custard. A custard cream is a type of biscuit popular in the United Kingdom. It looks like a biscuit sandwich with a cream centre. They also often have an elaborate baroque design stamped onto them. Some British supermarkets produce 'own-brand' versions, with variations including lemon, orange, coffee and coconut flavours.
Custard cream is a sweet biscuit filled with a mixture tasting more of vanilla than conventional custard. A custard cream is a type of biscuit popular in the United Kingdom. It looks like a biscuit sandwich with a cream centre. They also often have an elaborate baroque design stamped onto them. Some British supermarkets produce 'own-brand' versions, with variations including lemon, orange, coffee and coconut flavours. Like the American Hydrox or Oreo, the custard cream can be eaten by twisting the two biscuits apart and eating the center first.
Custard pie is a flat pastry case that contains custard, or something intended to look like custard, that is thrown at someone. The throwing of custard pies at people is typìcal of slapstick humour, both on stage and in films, and many people consider it to be funny.
Some common custard pies include cheesecake, pumpkin pie, lemon meringue, and pecan pie.
History of Custard
The Ancient Romans were the first to understand the binding properties of eggs. During the Middle Ages, the first custard pies, as we know them, began to appear. Initially, custards were used only as fillings for pies, pastries and tarts. Both Europe and Asia had recipes that contained custards. The word custard is derived from ‘crustade’ which is a tart with a crust. After the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.
In 1837, an English chemist named Alfred Bird introduced custard thickened with cornstarch. This became widely known as Bird's Custard, but it is not considered true custard because it is thickened with cornstarch. However, this is the main reason Bird’s custard became popular; because there were no eggs used there was no risk for the mixture curdling.
During the 19th century in North America, custards and puddings were marketed as having health benefits. Among those specifically targeted were children and mentally disabled invalids. Ingredients stated to be healthy included tapioca and arrowroot. By the 1930s, instant pudding and custard were widely available to North Americans.
Today, custards are used as filling in pies and tarts, and as individual dishes. Ideally a custard pie should be light and delicate, but still have good body. Custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. The eggs in custard mixtures, when cooked, turn from liquid to solid. If cooked over excessive heat, the eggs will curdle, which is extremely undesirable. Curdling can be prevented by using lower temperatures and stirring. As such, making true custard pie is a very delicate process.
Custard pie is a flat pastry case that contains custard, or something intended to look like custard, that is thrown at someone. The throwing of custard pies at people is typìcal of slapstick humour, both on stage and in films, and many people consider it to be funny.Some common custard pies include cheesecake, pumpkin pie, lemon meringue, and pecan pie.
History of Custard
The Ancient Romans were the first to understand the binding properties of eggs. During the Middle Ages, the first custard pies, as we know them, began to appear. Initially, custards were used only as fillings for pies, pastries and tarts. Both Europe and Asia had recipes that contained custards. The word custard is derived from ‘crustade’ which is a tart with a crust. After the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.
In 1837, an English chemist named Alfred Bird introduced custard thickened with cornstarch. This became widely known as Bird's Custard, but it is not considered true custard because it is thickened with cornstarch. However, this is the main reason Bird’s custard became popular; because there were no eggs used there was no risk for the mixture curdling.
During the 19th century in North America, custards and puddings were marketed as having health benefits. Among those specifically targeted were children and mentally disabled invalids. Ingredients stated to be healthy included tapioca and arrowroot. By the 1930s, instant pudding and custard were widely available to North Americans.
Today, custards are used as filling in pies and tarts, and as individual dishes. Ideally a custard pie should be light and delicate, but still have good body. Custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. The eggs in custard mixtures, when cooked, turn from liquid to solid. If cooked over excessive heat, the eggs will curdle, which is extremely undesirable. Curdling can be prevented by using lower temperatures and stirring. As such, making true custard pie is a very delicate process.
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