Custard vs. Flan — 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 baked dish consisting of an open-topped pastry case with a savoury or sweet filling

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

A disc of metal such as one from which a coin is made.

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

A custard that is baked in a caramel-lined mold and served chilled with the caramel side up. Also called crème caramel.

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 tart with a filling of custard, fruit, or cheese.

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

A metal disk to be stamped as a coin; a blank.

Sweetened mixture of milk and eggs baked or boiled or frozen

Baked tart with sweet or savoury filling in an open-topped pastry case. Compare quiche.

A dessert of congealed custard, often topped with caramel, especially popular in Spanish-speaking countries.

A coin die. planchet.}}

Open pastry filled with fruit or custard