The Slick Brasier | The Stylist Property Know-It-All

Custard is a cooked mixture of cream or milk and egg yolk (I prefer milk). The consistency of custard can vary wildly between thin pouring sauce (a little thicker than milk) to very thick cream that can be used to fill pastries, depending on how much egg is added to the mix.

Typically, custard has sugar and vanilla added to it and is used for desserts. Yet custard can also be used in many savoury foods, often for bases such as for quiche. One can cook custard in the microwave, bain-marie or in a saucepan on a stove. It is essential to be cautious when preparing custard as a little too much temperature applied and it will curdle.

Custard has been popular in European cuisine for a great deal of time. During the Middle Ages, custard tarts (custard baked in pastry) were extremely well-liked. The term ‘custard’ in fact originated from the tarts, ‘croustade’ referring initially to the crust of the tart.

In my opinion the only issue at fault with custard is the difficulty involved in cleaning the custard cooking implements. As adhesive and durable as cement, custard once hardened induces the heart to harden towards a formerly loved friend. Also, it's rather annoying when you lose your r4 3ds card in it!