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- Q625825 type "Dessert".
- Q625825 subject Q7134780.
- Q625825 subject Q7162764.
- Q625825 subject Q8436292.
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- Q625825 abstract "Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière.Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3-6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.".
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- Q625825 ingredientName "Milkorcream,egg yolks,sugar,vanilla".
- Q625825 thumbnail Custard.jpg?width=300.
- Q625825 type Q182940.
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- Q625825 course Q182940.
- Q625825 mainIngredient "Milk or cream, egg yolks, sugar, vanilla".
- Q625825 name "Custard".
- Q625825 type Food.
- Q625825 type FunctionalSubstance.
- Q625825 type Thing.
- Q625825 type Q2095.
- Q625825 comment "Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods.".
- Q625825 label "Custard".
- Q625825 seeAlso Q20716807.
- Q625825 depiction Custard.jpg.
- Q625825 name "Custard".