{"id":33010,"date":"2020-07-28T07:15:06","date_gmt":"2020-07-28T07:15:06","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=33010"},"modified":"2023-05-09T05:30:02","modified_gmt":"2023-05-09T05:30:02","slug":"custard","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/custard\/","title":{"rendered":"Custard"},"content":{"rendered":"

\"\"<\/a>A cooked or baked sweetened mixture of milk and eggs.<\/p>\n

\n

A confectionary dish composed of milk and eggs, blended with saccharine elements and subjected to thermal processing, either through a method of boiling that results in a tender pudding consistency or via baking that yields a comparably solid texture.<\/p>\n

\n

This amalgamation of eggs and milk results in a particular texture that is rather supple, owing to the manner in which eggs congeal upon exposure to heat. When concocting egg custards, it is crucial to exercise caution and ensure that the mixture is heated only to the point of cooking the eggs, as overheating leads to the formation of lumps. The implementation of a double boiler or water-bath technique while baking facilitates temperature control.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A cooked or baked sweetened mixture of milk and eggs. A confectionary dish composed of milk and eggs, blended with saccharine elements and subjected to thermal processing, either through a method of boiling that results in a tender pudding consistency or via baking that yields a comparably solid texture. This amalgamation of eggs and milk […]<\/p>\n","protected":false},"author":2,"featured_media":33011,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-33010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c"],"yoast_head":"\nCustard - Definition of Custard<\/title>\n<meta name=\"description\" content=\"A cooked or baked sweetened mixture of milk and eggs.A confectionary dish composed of milk and eggs, blended with saccharine elements and subjected to thermal processing, either through a method of boiling that results in a tender pudding consistency or via baking that yields a comparably solid texture.This amalgamation of eggs and milk results in a particular texture that is rather supple, owing to the manner in which eggs congeal upon exposure to heat. When concocting egg custards, it is crucial to exercise caution and ensure that the mixture is heated only to the point of cooking the eggs, as overheating leads to the formation of lumps. 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