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• There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and of
• The main distinction is that custard has egg yolks, while traditional ice cream is typically just milk, cream, and sugar. Frozen custard also has a denser texture in part because its churning does not incorporate much air into the dessert.
• A custard is a liquid thickened or set by the coagulation of egg protein. There are two basic kinds of custards: stirred custard , which is stirred as it cooks and remains pourable when cooked (except for pastry cream), and baked custard , which is not sti