Custard

dessert · eggs · creamy

Eggs do the thickening. Custard gets its silky texture from eggs, which cook in the heat and make the whole mixture thick and creamy instead of staying runny.

Many desserts use it. Custard can be poured as a sauce over fruit and cake, or it can be thick enough to fill pastries like éclairs and tarts.

Vanilla is classic. Most custards include vanilla flavoring and sugar to make them taste sweet and smooth, but some cooks also add other flavors like chocolate or fruit.

Savory custards exist too. Not all custards are sweet, some savory ones appear in dishes like quiche, which has eggs and cream mixed with vegetables and cheese.

Thickness varies a lot. Depending on how much egg and how long you cook it, custard can be thin and pourable like sauce or thick enough to hold its shape.