Showing Food Sweet custard
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Sweet custard | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | 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 used to fill éclairs. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Sometimes flour, corn starch, or gelatin is added as in pastry cream or creme patissiere. Custard bases may also be used for quiches and other savory foods. [Wikipedia] | ||||||||||
| Primary ID | FOOD00716 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Confectioneries | ||||||||||
| Sub-Group | Milk desserts | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Custard | ||||||||||
| Composition | |||||||||||
| Compounds |
| ||||||||||
| Macronutrients |
| ||||||||||
| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||