Custard

Custard utilizes the emulsifiers and proteins in egg yolk to create a range of viscosities and textures. For example custards can be pourable like the custard crème anglaise, used as a crème feeling like crème pâtissière, a thick pudding like crème brulee, or a melt in your mouth ice cream. The base for all of these variations is tempering a scalded milk/cream mixture into eggs. After this point custard differences are based on how the custard is cooked (crème brulee vs ice cream) or ingredients added to it (starch for crème pâtissière)

Stirred Custard

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White Chocolate Raspberry Ice Cream

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Strawberry Mint
Ice Cream

 

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Caramel-Banana
Cream Pie

 

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Caramel Pecan
Ice Cream

 

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Coconut Turtle
Ice Cream

 

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Chocolate
Martini Pudding

 

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Caramel Pudding Extravaganze

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Unfrozen Ice
Cream Pie

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Cookie Dough
Ice Cream

 

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Vanilla Chai
Pudding

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Bailey’s Creamless
Ice Cream

 

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Lemon Meringue
Ice Cream

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Alcoholic Strawberry
Ice Cream

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Caramel Corn
Panna Cotta

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Strawberry-Vodka
Panna Cotta

 

Baked Custard

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Chocolate Pot
De Creme

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Chocolate
French Toast

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Strawberry-Lemon Squares

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Blueberry Creme
Brulee

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Sweet Potato
Pie

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Brown Butter Pot de Creme