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Custard is a preparation of a variety of dishes based on milk or cream cooked with yolk to thicken the yolk, and sometimes also contains flour, corn starch, or gelatin. Depending on the recipe, the custard can vary in hardness from a thin pouring sauce (cream anglaise) to a thick pastry cream (crème pâtissière) used to fill the eclairs. The most common custards are used in desserts or dessert sauces and usually contain sugar and vanilla, but savory custards are also found, for example, in quiches.

Custard is usually cooked in a double boiler (Bain-marie) or heated very gently in a saucepan on a stove, but custard is steamed, baked in an oven with or without a water bath, cooked in a pressure cooker can also do. Preparing custard is a delicate task, as temperature increases of 3-6 °C (5-10 °F) can lead to overcooking and curdling. In general, fully cooked custard should not exceed 80 °C (~ 175 °F). Start setting at 70 °C (~ 160 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. Adding a small amount of cornflower to the egg and sugar mixture stabilizes the resulting custard and can be cooked in a single pan and double boiler. To control the temperature precisely, a sous-vide water bath can be used.

Custard can refer to a variety of thick dishes, but technically (and in French cuisine), the term “custard” (cream or more precisely, crème moulée, [kʁɛm mule) refers only to thick egg custard.

When you add starch, the result is called pastry cream (French: crème pâtissière, pronunciation [kʁɛm pɑtisjɛːʁ]]) or confectionery custard. Usually, flavorings such as vanilla, chocolate, and lemon. Creme patisseries are important ingredients in many French desserts, such as millefeuille (or Napoleon) and filled tart. It is also used in Italian pastries and sometimes in Boston cream pies. Custard thickening is caused by a combination of eggs and starch. Corn flour or flour thickens at 100 ° C (212 ° F), so many recipes instruct you to boil pastry cream. In traditional custards, such as cream anglaises, where eggs are used alone as a thickener, boiling causes overcooking and subsequent “curdling” of the custard. However, in the pastry cream, starch prevents this. Once cooled, the cream “sets” depending on the amount of starch in the pastry cream and must be beaten or whipped before use.

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