Crossword Solver > found answer > COSTARDS

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CROSSWORD
ANSWER

costards

Searching in Crosswords ...

The answer COSTARDS has 3 possible clue(s) in existing crosswords.

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The word COSTARDS is VALID in some board games. Check COSTARDS in word games in Scrabble, Words With Friends, see scores, anagrams etc.

Searching in Dictionaries ...

Definitions of costards in various dictionaries:

noun - a large cooking apple

Word Research / Anagrams and more ...

Keep reading for additional results and analysis below.

Possible Crossword Clues
Brilliant diet's start - tucking into lettuce and apples
Expense when stocking case of red apples
Large cooking apples

Last Seen in these Crosswords & Puzzles
Feb 10 2019 The Times - Specialist
Mar 20 2013 The Telegraph - Cryptic
Mar 30 2007 The Telegraph - Cryptic

Possible Dictionary Clues
Plural form of costard.
A cooking apple of a large ribbed variety.
A person's head.

Costards might refer to
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Sometimes flour and corn starch is added as in pastry cream or crème pâtissière. * Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); it begins setting at 70 °C (~160 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. A sous-vide water bath may be used to precisely control temperature.

Costards might refer to

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Sometimes flour and corn starch is added as in pastry cream or crème pâtissière.
* Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); it begins setting at 70 °C (~160 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. A sous-vide water bath may be used to precisely control temperature.

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