Other

Custard

Milk thickened into a sauce. Egg-yolk custard sets by the proteins in the yolk. Powder custard sets by maize starch and is flavoured to taste like the egg version.

Origin

A European sauce, now also made from a packet.

Flavour

Sweet, milky, and vanilla-scented.

How to use it

Pour it warm over puddings, or chill it. Egg custard curdles if it boils.

Storage

Refrigerate and eat within a couple of days.

Recipes using it

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