Custardy vs. Custard — What's the Difference?

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

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.

Containing custard.

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

Resembling or characteristic of custard in taste, texture, etc.

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

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

Sweetened mixture of milk and eggs baked or boiled or frozen