Original Custard

Original Custard. Is a rich creamy dessert made from a combination of milk or cream. Egg yolks, sugar, and flavorings such as vanilla. The mixture is gently heated to create a smooth, velvety consistency, often thickened to the point where it can coat the back of a spoon. There are various types of custards, ranging from the traditional, which is made to a pourable, silky texture, to thicker, more set varieties, such as pastry cream, used in desserts like éclairs or cream puffs.

Custard has been enjoyed for centuries, with its origins dating back to the medieval period. The word “custard” comes from the Old French croustade. Referring to a type of pie made with a crust, often filled with a mixture of eggs and milk. Over time, the concept of custard evolved into the smooth, egg-based dessert we know today. The key to making perfect custard lies in the gentle cooking process that prevents the eggs from curdling. This requires careful attention to the temperature.

The flavor of custard is traditionally enhanced with vanilla, but other flavorings, such as cinnamon, nutmeg, or citrus zest, can be added for a unique twist. As a filling for tarts, or even as a stand-alone dessert, often chilled for a refreshing treat. When baked, custard forms a delicate golden skin on top, adding texture to the dessert.

Aside from its versatility in sweets, custard is also used in savory dishes, often seen in quiches, where the eggs and cream set into a custard-like filling. Its adaptability, rich texture, and comforting taste make custard a beloved component in both classic and modern culinary creations. Whether served warm or cold.