One of the mysteries of the English language finally explained.
A dessert or sweet sauce made with milk, eggs, and sugar.
- ‘Most of them have opted for the roast lamb and roast potatoes, and a surprising number have also gone for sponge and custard.’
- ‘With blackcurrants and blackberries in a crumble laced with custard served out of my big Cornish Blue jug.’
- ‘I passed on the sweets, but my husband chose the double chocolate pudding with custard.’
- ‘Instead of thin custard for ices, try making a thick bay custard and use it to fill sweet pastry tartlets.’
- ‘Dust with icing sugar, slice thickly and serve with custard, cream or ice-cream.’
- ‘All that followed by apple pie, custard and vanilla ice cream is my idea of heaven.’
- ‘Alternatively, put them under a burning hot grill, although this is not as effective and may melt the set custard.’
- ‘Return this custard to the pan and stir constantly over a very gentle heat until it starts to thicken.’
- ‘He used to sit on my lap and his favorite food was porridge, rice pudding and bananas & custard.’
- ‘You can also infuse a pod in scalded cream or milk when making custard or ice-cream.’
- ‘Pour custard over cake, making sure it comes up the sides of the pan and is level with cake.’
- ‘This is excellent on its own, but it would also be nice to serve it with ice-cream or custard.’
- ‘In Britain they have often been used for flavouring custards and milk puddings.’
- ‘My dessert of rhubarb and orange crumble with vanilla custard was perfect comfort food.’
- ‘Rhubarb combines well with custard based desserts as well as a sauce or relish with rich meats and fish.’
- ‘I use bought custard from the chiller cabinet at the supermarket for this.’
- ‘All we were offered were packets of sweet custard creams and chocolates.’
- ‘Too many sugary foods, such as custard, can have an ageing effect on the skin.’
- ‘Pour the cooled custard on top of the cake and leave in the fridge to set.’
- ‘There's no custard to make, and no churning required as it freezes, which makes life very much easier.’
Late Middle English crustarde, custarde (denoting an open pie containing meat or fruit in a spiced or sweetened sauce thickened with eggs), from Old French crouste (see crust).
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