The Forktionary Angle
"The Elegant Simplicity of an Egg-Enriched Indulgence."
Definition
A cooked dessert or sauce made from eggs, milk or cream, and sugar, often thickened by the coagulation of egg proteins.
Sensory Profile
Technical Metrics
Cooking Method
Cooked gently, often in a bain-marie, to prevent scrambling
Internal Setting Temp
Typically sets around 170-175°F (77-79°C)
Key Thickening Agent
Egg proteins, which coagulate when heated
Nutrition Facts
Per 100gChef’s Secret
Tempering eggs by gradually adding hot milk prevents scrambling, ensuring a smooth, lump-free custard.
Substitutions
Vanilla Pudding
1:1Similar creamy texture and sweet flavor, often cornstarch-thickened rather than egg-based.
Crème Anglaise
1:1A pourable custard sauce, very similar ingredients, less firm than baked custard.
Yogurt (sweetened)
1:1Provides tang and creaminess for topping or lighter desserts, different texture.
Silken Tofu (blended with sweetener/flavor)
1:1Dairy-free and egg-free alternative for a similar smooth, creamy texture.
Buying Guide
For ready-made, check ingredient list for real eggs and dairy; for powder, ensure it's actual custard powder (cornstarch based).