What is Custard?
Custard is a traditional dessert in Europe. It differs from pudding in that it is thickened with eggs. It also forms the basis for gelato, and may be used as a thin sauce. A custard type base is also used to make French toast, or to make egg dishes like quiche. Custard is typically cooked over a double boiler. It may be additionally thickened with cornstarch or with gelatin. The French distinguish custard made with such thickeners as separate from custard made with no thickener. Once the milk is thoroughly heated, the eggs are added in a very tricky process. They must be added one at a time so they do not “cook” in the hot milk mixture. If this process is done properly, the custard will have a smooth texture. Depending upon the amount of eggs added and additional thickening agents, the custard may be fairly firm, or it can be thin. A vanilla custard sauce makes a delicious and rich topping for desserts.
