Custard Recipes

Custard recipes are a lot like pudding, aren't they? So what's the difference? Both certainly come from the same family, but custard uses eggs to bind and thicken the mixture while pudding uses a starch of some sort for thickening, such as cornstarch. Puddings are usually boiled, while custards are baked in a water bath or heated slowly in a double boiler.

These thick creamy desserts have a long and varied history. In the middle ages, the concoctions were sweet or savory (filled with cheese, meats, and spices). There is some version in just about every type of ethnic cooking, with Spain's flan one of the most legendary and popular around the world. In fact, today's quiche filling is really just one of many savory custard recipes and many sweet varieties form the fillings for custard pies.

Frozen custard is also a popular form of this dish and, if you think about it, custard forms the base of many other dishes, such as Crème brulee and even eggnog.

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Be Careful with Custard Recipes

Custards can curdle if you're not careful, that's why you should cook them slowly in a double boiler or in a water bath in the oven.
You should always refrigerate your custard recipe after you cook it.
Don't cook over too high a heat. It can scorch the milk and make the eggs separate. Stir constantly as you cook, too.

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