List of custard desserts

Last updated

Pumpkin-coconut custard is a Southeast Asian dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha. Sangkhaya fak thong.JPG
Pumpkin-coconut custard is a Southeast Asian dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha.

This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk [1] or cream, and egg [1] or egg yolk.

Contents

Custard desserts

A cremeschnitte Kremna rezina.jpg
A cremeschnitte
Creme brulee with espresso 2014 0531 Creme brulee Doi Mae Salong.jpg
Crème brûlée with espresso
Some eclairs have a custard filling. Ecler.jpg
Some éclairs have a custard filling.
An egg custard tart Egg custard tart by Stu Spivack.jpg
An egg custard tart

See also

Related Research Articles

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Custard</span> Semi-solid cooked mixture of milk and egg

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.

<span class="mw-page-title-main">Crème caramel</span> Custard dessert with soft caramel on top

Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.

<span class="mw-page-title-main">Cream pie</span> Custard based pie

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

<span class="mw-page-title-main">Sponge cake</span> Type of cake

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.

Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.

The first season of Top Chef: Just Desserts was broadcast on Bravo. It featured 12 pastry chefs fighting to win the title of Top Chef.

References

  1. 1 2 Davidson, A.; Jaine, T.; Davidson, J.; Saberi, H. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 241. ISBN   978-0-19-104072-6 . Retrieved February 6, 2015.