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.
Zabaione or zabaglione is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine. Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe. In France, it is called sabayon, while its Italian name is zabaione or zabaglione.
Crème anglaise, custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.
Cream soda is a sweet soft drink. Generally flavored with vanilla and based on the taste of an ice cream float, a wide range of variations can be found worldwide.
Horchata, or orxata, is a name given to various beverages, which are generally plant based, but sometimes contain animal milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In Latin America and other parts of the Americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. Different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee.
Eggnog, historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites. A distilled spirit such as brandy, rum, whisky or bourbon is often a key ingredient.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.
A Tom and Jerry is a traditional Christmastime cocktail in the United States, sometimes attributed to British writer and professional boxing journalist Pierce Egan in the 1820s. It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl.
Advocaat or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. The rich and creamy drink has a smooth, custard-like consistency. The typical alcohol content is generally between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream. Notable makers of advocaat include Warninks, Bols, Darna Ovo Liker, DeKuyper, and Verpoorten.
Coquito is a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog, and is sometimes referred to as Puerto Rican Eggnog. The mixed drink is made with Puerto Rican rum, coconut milk, cream of coconut, sweetened condensed milk, vanilla, nutmeg, clove, and cinnamon.
Cola de mono or Colemono is a traditional Chilean drink served around Christmas time.
Kogel mogel is an egg-based homemade dessert once popular in parts of Europe. It is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog or zabaione. In its classic form it is served slightly chilled or at room temperature. Served warm or hot, it is considered a home remedy for sore throats. Variations include milk, honey and soda.
Eierpunsch is the German name given to a warm, sweetened alcoholic, egg-based drink similar to eggnog. It is commonly a winter drink and can be found served in the popular Christmas markets of Germany and Austria. Eierpunsch is made with egg yolks, sugar, white wine and vanilla. Sometimes cream or custard can be added.
Drink mixers are the non-alcoholic ingredients in mixed drinks and cocktails. Mixers dilute the drink, lowering the alcohol by volume in the drink. They change, enhance, or add new flavors to a drink. They may make the drink sweeter, more sour, or more savory. Some mixers change the texture or consistency of the drink, making it thicker or more watery. Drink mixers may also be used strictly for decorative purposes by changing the color or appearance of the drink. They also simply increase the volume of a drink, to make it last longer.
Natillas is a term in Spanish for a variety of custards and similar delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as crème anglaise. In Colombia, the delicacy does not include eggs, and is called natilla.
Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
Moose milk is a traditional Canadian alcoholic mixed drink with roots in the historic celebratory events of the Canadian Armed Forces. It is also served at the levée, a New Year's Day celebration held all levels of the Canadian governmental administrations to honour the member of the armed forces, from the federal level to municipalities. The term was first recorded used to describe the cocktail in the 1915–1920.
