Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Sometimes flour and corn starch is added as in pastry cream or crème pâtissière. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); it begins setting at 70 °C (~160 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. A Sous-vide stick may also be used to produce a table top water bath with precisely controlled temperature.
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