Custard vs. Bavarian — What's the Difference?

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs.

A native or inhabitant of Bavaria.

A dessert or sweet sauce made with milk and eggs, or milk and a proprietary powder.

A person of Bavarian ancestry.

A dish consisting of milk, eggs, flavoring, and sometimes sugar, boiled or baked until set.

The High German dialect of Bavaria and Austria.

A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert; egg custard.

A type of custard-like food, made with fruit.

A mixture of milk and eggs, sweetened, and baked or boiled.

Of or pertaining to Bavaria.

Sweetened mixture of milk and eggs baked or boiled or frozen

Of or relating to or characteristic of Bavaria or its people;