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200:. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. A
38:
1001:
Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch. This enzyme activity contributes to the overall thinning of custard in the mouth. Egg yolk lecithin also helps
396:, where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent 'curdling' of the custard; however, in a pastry cream, starch prevents this. Once cooled, the amount of starch in pastry cream 'sets' the cream and requires it to be beaten or whipped before use.
1005:
Starch is sometimes added to custard to prevent premature curdling. The starch acts as a heat buffer in the mixture: as they hydrate, they absorb heat and help maintain a constant rate of heat transfer. Starches also make for a smoother texture and thicker mouth feel.
989:
of egg protein, while the same gives baked custard its gel structure. The type of milk used also impacts the result. Most important to a successfully stirred custard is to avoid excessive heat that will cause over-coagulation and
2265:
376:) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.
1033:; while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time. On the other hand, a
1248:
The
Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!
946:. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard. Stirred custards cooked in pots are also found under the names
460:
has various traditional recipes some thickened principally with cornflour (cornstarch) rather than the egg component, others involving regular flour; see
392:
or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a
1188:
1547:
Kovacs-Nolan, Jennifer; Phillips, Marshall; Mine, Yoshinori (2005-11-01). "Advances in the Value of Eggs and Egg
Components for Human Health".
2553:
586:
is a light custard made with eggs, sugar, milk, and vanilla (with the possible addition of starch), with other flavoring agents as desired
196:. Custard preparation is a delicate operation because a temperature increase of 3–6 °C (5.4–10.8 °F) leads to overcooking and
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After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is
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188:), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a
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If the mixture pH is 9 or higher, the gel is too hard; if it is below 5, the gel structure has difficulty forming because
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Longrée, Karla; Beaver, Sharie; Buck, Paul; Nowrey, Joseph E. (1966). "Viscous
Behavior of Custard Systems".
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to maintain the milk-egg interface. The proteins in egg whites are set at 60–80 °C (140–176 °F).
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1590:
Matringe, E.; Tan Luu, R. Phan; Lorient, D. (1999-09-01). "Functional
Properties of Milk-Egg Mixtures".
512:. In German, it is known as Eierstich and is used as a garnish in German Wedding Soup (Hochzeitssuppe).
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Curye on
Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury)
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In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like
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140:. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (
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The
Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance
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or vegetable loaf are made of a custard base mixed with chopped savoury ingredients.
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384:(or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in
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originally referred to the crust of a tart, and is derived from the
Italian word
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1272:
Beck, Simone; Bertholle, Louisette; Child, Julia (1964) . "Desserts and Cakes".
388:. The thickening of the custard is caused by the combination of egg and starch.
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A Collection of Above Three
Hundred Receipts in Cookery, Physick and Surgery
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450:. When starch is used alone as a thickener (without eggs), the result is a
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Thickened with butter, chocolate, or gelatin, it is a popular basis for a
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may refer to a wide variety of thickened dishes, technically (and in
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1653:
BRAINIAC Science Abuse – John Tickle Walks On
Custard (25 June 2008)
915:, and are the origin of the English word 'custard': the French term
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savoury custard, steamed and served in a small bowl or on a saucer.
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is a thick custard cut into decorative shapes and used to garnish
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This article is about egg-thickened custards. For other uses, see
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With cream instead of milk, and more sugar, it is the basis of
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Gisslen, Wayne (2013). "Basic Syrups, Creams, and Sauces".
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1041:) in water, with the proper proportions, has the opposite
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2016:
1458:
Kowalchik, Claire; Hylton, William H. (15 January 1998).
1358:
A concise etymological dictionary of the
English language
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880:
204:
water bath may be used to precisely control temperature.
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is a variety of culinary preparations based on sweetened
1546:
639:
With added flavoring or fresh fruit, it is the basis of
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French cuisine has several named variations on custard:
318:
A formal custard preparation, garnished with raspberries
1624:
380:
is a key ingredient in many French desserts, including
1589:
1049:, allowing the demonstration of "walking on custard".
1291:(6th ed.). Hoboken, NJ: John Wiley & Sons.
1056:
1245:Morena, Cuadra; Morena, Escardo (18 January 2013).
1271:
1155:
1122:
725:Recipes involving sweet custard are listed in the
492:A quiche is a savoury custard tart. Some kinds of
168:and typically include sugar and vanilla; however,
1189:"Easy Eierstich Recipe- Royale as a Soup Garnish"
3026:
1238:
1180:
1457:
1320:Davidson, Alan (2006-01-01). Jaine, Tom (ed.).
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184:Custard is usually cooked in a double boiler (
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1701:
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1211:
150:
141:
43:
924:
543:Custard may also be used as a top layer in
444:is folded in, and it sets in a mold, it is
348:) refers only to an egg-thickened custard.
2554:Mrs. Beeton's Book of Household Management
1860:
1846:
1708:
1694:
1627:Journal of Agricultural and Food Chemistry
1549:Journal of Agricultural and Food Chemistry
1461:Rodale's Illustrated Encyclopedia of Herbs
1410:
1408:
524:is a similar but larger savoury egg dish.
36:
1485:Penfield, Marjorie P. (2 December 2012).
1217:
1045:property: it is negative thixotropic, or
940:, in the 14th century English collection
302:Learn how and when to remove this message
16:Semi-solid cooked mixture of milk and egg
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70:Milk or cream, egg yolks, sugar, vanilla
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160:. The most common custards are used in
3027:
2311:The Art of Cookery Made Plain and Easy
2287:The Cooks and Confectioners Dictionary
1451:
1414:
1120:
1037:of uncooked imitation custard powder (
481:. Beating in softened butter produces
2177:The Queen-like Closet or Rich Cabinet
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1221:La comida criolla: memorias y recetas
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1332:10.1093/acref/9780192806819.001.0001
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240:adding citations to reliable sources
211:
2530:Modern Cookery for Private Families
2345:The Experienced English Housekeeper
1867:
1430:DeBaggio, Thomas (September 2009).
1417:Two Fifteenth-Century Cookery Books
1397:Hieatt, Constance; Butler, Sharon.
1274:Mastering the art of French cooking
1186:
13:
1715:
1604:10.1111/j.1365-2621.1999.tb15912.x
1512:
1224:. Ediciones Del Sol. p. 207.
954:. Some custards especially in the
536:custard filling between layers of
471:; mixed with whipped cream, it is
172:custards are also found, e.g., in
128:to thicken it, and sometimes also
14:
3081:
1665:
1276:. New York: Alfred A. Knopf, Inc.
2518:A New System of Domestic Cookery
1823:
1822:
1671:
1098:– sweetened dairy-based beverage
1059:
985:Stirred custard is thickened by
654:enriched with whipped egg whites
532:whose sweet version consists of
216:
89:
78:
3014:Rationing in the United Kingdom
1645:
1618:
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1491:. Academic Press. p. 144.
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1423:
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1025:Cooked (set) custard is a weak
407:showing the custard in between
355:is added, the result is called
227:needs additional citations for
1355:Skeat, Walter William (1911).
1348:
1313:
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1265:
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1:
1928:
1676:The dictionary definition of
1218:Elichondo, Margarita (1997).
1108:
966:) to give the custard color.
666:, but stabilised with gelatin
632:(pastry cream) is similar to
440:). When gelatin is added and
207:
148:) to the thick pastry cream (
2714:A Book of Mediterranean Food
2363:The Housekeeper's Instructor
2360:William Augustus Henderson (
1415:Austin, Thomas, ed. (1964).
1323:The Oxford Companion to Food
1251:. Adams Media. p. 420.
1129:. Berlin: Springer. p.
1092:– brand of imitation custard
1021:Physical-chemical properties
980:
7:
2908:Hugh Fearnley-Whittingstall
1052:
923:, and ultimately the Latin
911:) were very popular in the
680:enriched with whipped cream
636:, but thickened with flour
10:
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2354:The English Art of Cookery
1354:
1013:prevents the formation of
907:Custards baked in pastry (
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2938:A History of English Food
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2401:Cottage or Shepherd's pie
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2278:Mrs Mary Eales's Receipts
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456:. In the United Kingdom,
430:is added, it is known as
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3004:List of savoury puddings
2632:Steak and kidney pudding
2537:Charles Elmé Francatelli
2381:Bread and butter pudding
2066:The Good Huswifes Jewell
1829:Category: Dessert sauces
1526:. Scribner. p. 71.
1104:– dessert or savory dish
1080:List of custard desserts
727:custard dessert category
721:List of custard desserts
437:[kʁɛmɑ̃ɡlɛzkɔle]
21:Custard (disambiguation)
2999:List of English cheeses
2933:Clarissa Dickson Wright
2918:Antony Worrall Thompson
1792:Magic Shell / Ice Magic
1592:Journal of Food Science
714:
373:[kʁɛmpɑtisjɛːʁ]
3009:List of sweet puddings
2994:List of English dishes
2602:Full English breakfast
2299:The Compleat Housewife
2109:Trifle (without jelly)
1726:List of dessert sauces
1522:McGee, Harold (2004).
1154:McGee, Harold (1984).
1125:The science of cooking
1121:Barham, Peter (2001).
994:that will result in a
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904:
611:, and stabilised with
423:
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192:, or even cooked in a
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2871:Sticky toffee pudding
2333:The British Housewife
1367:American Book Company
902:
615:, it is the basis of
601:, it is the basis of
528:is a Greek breakfast
432:crème anglaise collée
421:
402:
317:
48:custard, dusted with
2841:Chicken tikka masala
2677:Worcestershire sauce
2406:Cumberland rum nicky
2165:The Accomplisht Cook
1162:. Scribner. p.
934:Crustardes of flessh
702:mixed with powdered
690:enriched with butter
478:[kʁɛmleʒɛːʁ]
236:improve this article
2856:Knickerbocker glory
2476:Trifle (with jelly)
2227:Sussex pond pudding
2153:The English Huswife
1639:10.1021/jf60148a033
1524:On Food and Cooking
1289:Professional baking
1199:on 20 December 2016
1187:McGavin, Jennifer.
1158:On Food and Cooking
607:With egg yolks and
597:With egg yolks and
522:Chinese steamed egg
32:
2846:Coronation chicken
2773:Marco Pierre White
2577:Cauliflower cheese
2054:The Boke of Cokery
905:
686:is a variation of
676:are variations of
664:crème Saint-Honoré
648:Crème Saint-Honoré
483:German buttercream
424:
416:
345:[kʁɛmmule]
338:or more precisely
320:
95:Media: Custard
28:
3065:American desserts
3022:
3021:
2974:
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2961:Coronation quiche
2923:Heston Blumenthal
2879:
2878:
2861:Ploughman's lunch
2743:Marguerite Patten
2685:
2684:
2617:Lancashire hotpot
2572:Bubble and squeak
2494:
2493:
2486:Yorkshire pudding
2386:Christmas pudding
2340:Elizabeth Raffald
2322:Professed Cookery
2245:
2244:
2217:Queen of Puddings
2189:The Closet Opened
2136:Elinor Fettiplace
2117:
2116:
2030:
2029:
1939:The Forme of Cury
1924:Utilis Coquinario
1900:
1899:
1835:
1834:
1561:10.1021/jf050964f
1555:(22): 8421–8431.
1533:978-0-684-18132-5
1341:978-0-19-280681-9
1298:978-1-118-08374-1
1258:978-1-4405-5678-4
1231:978-950-9413-76-4
1173:978-0-684-18132-5
1140:978-3-540-67466-5
943:The Forme of Cury
932:Examples include
573:In French cuisine
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311:
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84:Cookbook: Custard
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3055:Food ingredients
3040:British desserts
3035:Custard desserts
2966:Platinum Pudding
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2788:Fergus Henderson
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2587:Devilled kidneys
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1075:List of desserts
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700:crème pâtissière
688:crème pâtissière
684:Crème mousseline
678:crème pâtissière
652:crème pâtissière
641:crème plombières
630:Crème pâtissière
487:crème mousseline
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378:Crème pâtissière
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2793:The Whole Beast
2726:Food in England
2721:Dorothy Hartley
2709:Elizabeth David
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2637:Battenberg cake
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2549:Isabella Beeton
2542:The Modern Cook
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1762:Chocolate syrup
1742:Blueberry sauce
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662:is similar to
659:Crème chiboust
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617:Bavarian cream
605:
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247:Find sources:
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225:This section
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2927:The Fat Duck
2884:21st century
2791:
2783:Jamie Oliver
2763:Nigel Slater
2748:Jane Grigson
2724:
2712:
2690:20th century
2672:Windsor soup
2662:Madeira cake
2627:Sausage roll
2552:
2540:
2528:
2516:
2499:19th century
2466:Suet pudding
2416:Jellied eels
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2250:18th century
2207:Battalia pie
2187:
2184:Kenelm Digby
2175:
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2141:Receipt Book
2140:
2122:17th century
2064:
2052:
2035:16th century
1976:
1967:Banbury cake
1937:
1922:
1776:
1737:Banana sauce
1678:
1647:
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1502:. Retrieved
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1201:. Retrieved
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952:Creme boiled
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786:Custard tart
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592:crème brûlée
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558:versions of
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473:crème légère
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422:Pastry cream
411:, fruit and
403:Layers of a
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340:crème moulée
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246:
234:Please help
229:verification
226:
183:
149:
120:cooked with
105:
104:
25:
2945:Rachel Khoo
2902:Le Gavroche
2866:Salad cream
2836:Carrot cake
2805:Gary Rhodes
2768:Keith Floyd
2753:Delia Smith
2525:Eliza Acton
2421:Jugged hare
2411:Eccles cake
2294:Eliza Smith
2284:John Nott (
2222:Sponge cake
2212:Currant bun
1987:Gingerbread
1932: 1300
1906:Middle Ages
1877:Roman times
1807:Wet walnuts
1067:Food portal
1043:rheological
1031:thixotropic
1011:protonation
987:coagulation
956:Elizabethan
913:Middle Ages
832:Fruit Salad
599:heavy cream
567:leche asada
514:Chawanmushi
330:) the word
180:Preparation
134:corn starch
3029:Categories
2810:Mary Berry
2758:Rick Stein
2657:Lardy cake
2451:Roast beef
2441:Piccalilli
2273:Mary Eales
2160:Robert May
2089:Fruit fool
1972:Cheesecake
1787:Hard sauce
1782:Fruit curd
1504:4 November
1464:. Rodale.
1203:4 November
1109:References
1035:suspension
971:blancmange
821:Frangipane
719:See also:
695:Frangipane
453:blancmange
390:Corn flour
369:pronounced
262:newspapers
208:Variations
190:water bath
186:bain-marie
42:A bowl of
2891:Exemplars
2697:Exemplars
2642:Eton mess
2506:Exemplars
2431:Marmalade
2257:Exemplars
2129:Exemplars
2042:Exemplars
1997:Mince pie
1957:Apple pie
1942:(c. 1390)
1916:Exemplars
1612:1750-3841
1569:0021-8561
1448:Page 183.
1387:Page 125.
1383:16525337M
1307:753351232
1193:About.com
998:custard.
992:syneresis
981:Chemistry
964:calendula
958:era used
917:croustade
849:Muhallebi
760:Cream pie
603:ice cream
565:In Peru,
554:and many
292:July 2024
251:"Custard"
202:sous-vide
2607:HP Sauce
2456:Sandwich
2446:Pork pie
2318:Ann Cook
2104:Syllabub
1982:Game pie
1892:Sausages
1757:Chancaca
1577:16248532
1375:11035890
1053:See also
1047:dilatant
977:powder.
960:marigold
938:Crustade
926:crustāre
921:crostata
887:Zabaione
854:Natillas
796:Egg tart
750:Bougatsa
704:macarons
560:moussaka
534:semolina
526:Bougatsa
518:Japanese
447:bavarois
198:curdling
126:egg yolk
2979:Related
2851:Crumble
2592:Faggots
2582:Cobbler
2426:Ketchup
2391:Chutney
2324:, 1754)
2290:, 1723)
2168:, 1660)
2156:, 1615)
2144:, 1604)
2094:Pancake
2069:, 1585)
2057:, 1500)
2022:Pottage
1992:Kippers
1977:Custard
1797:Rumtopf
1777:Custard
1679:custard
1658:YouTube
1102:Pudding
996:curdled
895:History
871:Taiyaki
866:Pudding
623:crémeux
613:gelatin
552:bobotie
545:gratins
494:timbale
458:custard
428:gelatin
332:custard
324:custard
276:scholar
158:éclairs
138:gelatin
106:Custard
61:Dessert
30:Custard
2990:(1954)
2954:Dishes
2819:Dishes
2565:Dishes
2461:Scouse
2436:Parkin
2374:Dishes
2200:Dishes
2099:Scones
2077:Dishes
2002:Mortis
1950:Dishes
1885:Dishes
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1802:Slatko
1767:Coulis
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1363:Oxford
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1096:Eggnog
1039:starch
801:Eggnog
710:powder
708:almond
556:Balkan
538:phyllo
530:pastry
405:trifle
361:French
353:starch
322:While
278:
271:
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174:quiche
170:savory
114:cheese
88:
57:Course
50:nutmeg
2941:2011)
2796:1999)
2729:1954)
2717:1950)
2557:1861)
2545:1846)
2533:1845)
2521:1806)
2396:Curry
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2302:1727)
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2007:Pasty
1962:Bacon
516:is a
510:broth
426:When
351:When
336:crème
283:JSTOR
269:books
136:, or
130:flour
118:cream
116:, or
1608:ISSN
1573:PMID
1565:ISSN
1528:ISBN
1506:2013
1493:ISBN
1466:ISBN
1438:ISBN
1371:LCCN
1336:ISBN
1303:OCLC
1293:ISBN
1253:ISBN
1226:ISBN
1205:2013
1168:ISBN
1135:ISBN
973:and
950:and
936:and
811:Flan
715:Uses
672:and
506:stew
502:soup
409:cake
255:news
110:milk
2237:Tea
2017:Pie
1656:on
1635:doi
1600:doi
1557:doi
1328:doi
1131:126
1027:gel
881:Vla
706:or
698:is
650:is
508:or
485:or
238:by
164:or
124:or
122:egg
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