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A sweet mixture often used as a dessert that is prepared with eggs, sugar, and milk or cream. It is creamy like a pudding, but it is even thicker.

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.

A product used to thicken milk when making custard, ice cream and cheese. Rennet tablets contain the natural coagulating enzyme, rennet.

A small, cylindrical or oblong-shaped pastry, that usually contains a rich and creamy custard-like, inner filling surrounded by a breaded outer layer covered with chocolate icing.

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

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A custard type sauce made from a basic mixture of cream or milk, eggs, sugar and vanilla flavoring. Some recipes may call for other ingredients, such as butter or a thickening agent such as flour or cornstarch.

A foamy custard made of egg yolks, cream, sugar and wine, which is served as a dessert or a sauce for other desserts.

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

A tropical fruit that has a shape similar to an apple with a green outer layered appearing skin and a creamy custard-like inner flesh.

Generally used in reference to gelatins, puddings and custards, referring to the time that passes until a liquid reaches a state of firmness.

An open, tart-like pie that usually contains custard or fruit topped with a glaze.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.