Types of Custards

Custards are mixtures of milk and/or cream, sweeteners (sugar, honey), flavorings (vanilla, nutmeg, etc), and eggs or egg yolks. Custards are thickened by the coagulation of egg proteins during cooking. These egg proteins denature when heated and recombine to form a network that sets or coagulates, at the right temperature, to form the solid gel of a custard. Read more »