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Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill ...
Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard [1] is a light, sweetened pouring custard from French cuisine, [2] used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.
A custard cream is a type of sandwich biscuit popular in the British Isles, and parts of the Commonwealth, filled with a creamy, custard-flavoured centre. Traditionally, the filling was buttercream (which is still used in most homemade recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits.
The appellation originates from the French style of making vanilla ice cream with a custard base, using vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former French dependencies or overseas France may be a part of the flavoring. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor.
Vanilla slice is an Australian pastry comprising a thick layer of vanilla custard sandwiched between puff pastry and topped with icing sugar or thinly iced. Similar varieties of the dessert exist in Europe and North America, and it is believed to have evolved from one of the similar European desserts.
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A fruit-topped tart with custard filling. Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked. Unlike egg tart, custard tarts are normally served at room temperature. They are available either as individual tarts, generally around 8 cm (3.1 in) across, or as ...
A floating island or île flottante (French: [il flɔtɑ̃t]) is a dessert consisting of soft meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. [1] [2] It may be served at room temperature or chilled.