custard
/ˈkʌs.tɚd/ nom B1En français : crème anglaise, crème pâtissière, custard
- 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 similar sauce made from milk and cornflour or custard powder (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat.
Pluriel custards
Dans la bibliothèque
However, this bottle was _not_ marked “poison,” so Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast,) she very soon finished it off.
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