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Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked. Unlike egg tart, custard tarts are normally served at room temperature. They are available either as individual tarts, generally around 8 cm (3.1 in) across, or as larger tarts intended to be divided into ...
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. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
Melktert (/ ˈ m ɛ l k t ɛ r t /, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa) [1] consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs.
Pumpkin-coconut custard is a Southeast Asian dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha. This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk [1] or cream, and egg [1] or egg ...
A mille-feuille (French: [mil fœj]; lit. ' thousand-sheets '), [notes 1] also known by the names Napoleon in North America, [1] [2] vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream.
A cremeschnitte (German: Cremeschnitte, Hungarian: krémes, Polish: kremówka, napoleonka, Romanian: cremșnit, cremeș, crempita, Bosnian and Serbian: krempita/ кремпита, Croatian: kremšnita, [1] Slovak: krémeš, Slovene: kremna rezina, kremšnita), also known as vanilla slice or custard slice, is a custard and chantilly cream cream ...
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in a glass dish. [1]
Breaking French crème brûlée's hard top layer by spoon. Crème brûlée (/ ˌ k r ɛ m b r uː ˈ l eɪ /; French: [kʁɛm bʁy.le]), also known as burnt cream, Cambridge burnt cream, or Trinity cream, [1] and virtually identical to crema catalana, [2] is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.