Custard

Custard is one of the cornerstone, base creams of the confectionery craft, made by the gentle heating of a mixture of milk (or cream), egg yolks, and sugar, often with the aroma of vanilla. It is the proteins of the yolks that, on heating, coagulate and thicken the mass, giving it a smooth, silky, creamy texture.

The key to a successful custard is careful, slow heating (often in a water bath or over low heat with constant stirring), since at too high a temperature the yolks can curdle into lumps. Custard exists in many forms and consistencies. The thinner crème anglaise serves as a sauce for desserts. The thicker crème pâtissière (pastry cream, with added starch or flour) is the classic filling for éclairs, tartlets, mille-feuille, and profiteroles. On the base of custard baked desserts are also made — crème brûlée, flan — as well as ice cream and soufflé. The flavour of custard is tender, creamy, pleasantly sweet. The ability to make a smooth custard without lumps is one of the fundamental skills of the confectioner, the basis of countless beloved desserts of the world.