Welcome to Anagrammer Crossword Genius! Keep reading below to see if custard is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on custard.
custard
Searching in Crosswords ...
The answer CUSTARD has 69 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word CUSTARD is VALID in some board games. Check CUSTARD in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of custard in various dictionaries:
noun - sweetened mixture of milk and eggs baked or boiled or frozen
A dish consisting of milk, eggs, flavoring, and sometimes sugar, boiled or baked until set.
adj - a thick, soft dessert [n -S] : CUSTARDY
more
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
|---|
| In English trifle the "soft" type of this puddinglike dessert is mixed with fruit & spongecake |
| It's a dessert made of eggs, sugar & milk, either baked, boiled or frozen |
| It's what fills a cream puff |
| Possible Dictionary Clues |
|---|
| A dish consisting of milk, eggs, flavoring, and sometimes sugar, boiled or baked until set. |
| a dessert or sweet sauce made with milk and eggs, or milk and a proprietary powder. |
| sweetened mixture of milk and eggs baked or boiled or frozen |
| A dessert or sweet sauce made with milk and eggs, or milk and a proprietary powder. |
| a sweet sauce made from eggs, milk, and sugar and poured over sweet dishes: |
| a soft, usually sweet food made from a mixture of eggs, milk, flavoring, and sugar |
| Custard description |
|---|
|
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 36 °C (510 °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 |