Custard - Definitions from Dictionary.com

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Dictionary.com Unabridged (v 1.1) - Cite This Source - Share This

cus·tard

Audio Help [kuhs-terd] Pronunciation Key

–noun

a dessert made of eggs, sugar, and milk, either baked, boiled, or frozen.

[Origin: 1400–50; late ME, metathetic var. of earlier crustade kind of pie. See crust, -ade¹; cf. Pr croustado

]

Dictionary.com Unabridged (v 1.1)
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2006.

Encyclopædia Britannica, Inc.
Custard

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American Heritage Dictionary - Cite This Source - Share This

cus·tard Audio Help (kŭs'tərd) Pronunciation Key
n. A dish consisting of milk, eggs, flavoring, and sometimes sugar, boiled or baked until set.

[Middle English crustade, custard, a pie with a crust, probably from Old Provençal croustado; see croustade.]

cus'tard·y adj.

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Online Etymology Dictionary - Cite This Source - Share This
custard

c.1353, crustade, from O.Prov. croustado, from crosta "crust," from L. crusta (see crust), originally a meat or fruit pie, modern meaning is c.1600.

WordNet - Cite This Source - Share This

custard
noun
sweetened mixture of milk and eggs baked or boiled or frozen

Kernerman English Multilingual Dictionary - Cite This Source - Share This
custard1 [ˈkastəd] noun

milk, eggs etc cooked together and flavoured

Arabic:	بَيض وَحَليب
Chinese (Simplified):	牛奶蛋羹
Chinese (Traditional):	牛奶蛋羹
Czech:	vaječný krém; pudink
Danish:	æggecreme
Dutch:	custardpudding
Estonian:	magus munaroog
Finnish:	maitokiisseli
French:	crème renversée
German:	die Eiercreme
Greek:	κρέμα από γάλα και αβγά
Hungarian:	sodó
Icelandic:	vanillubúðingur; enskur búðingur
Indonesian:	semacam puding
Italian:	crema

Japanese:	カスタード
Korean:	커스터드
Latvian:	olu krēms
Lithuanian:	kiaušinių ir pieno kremas
Norwegian:	eggekrem; vaniljepudding
Polish:	rodzaj kremu
Portuguese (Brazil):	creme
Portuguese (Portugal):	leite creme
Romanian:	cremă (cu ou şi zahăr)
Russian:	заварной крем
Slovak:	puding
Slovenian:	vanilijeva krema
Spanish:	natillas
Swedish:	kräm
Turkish:	yumurtalı krema

custard2 [ˈkastəd] noun

a sauce made of milk, sugar and cornflour for sweet dishes

Arabic:	حَلوى من الحَليب والسُّكّر والطحين
Chinese (Simplified):	用牛奶，糖和玉米粉制成的酱
Chinese (Traditional):	用牛奶，糖和玉米粉製成的醬
Czech:	anglický krém
Danish:	cremesovs
Dutch:	custardvla
Estonian:	vanillikaste
Finnish:	vaniljakastike
French:	crème anglaise
German:	die Vanillesauce
Greek:	γλυκιά σάλτσα από γάλα, αβγά και κορνφλάουρ
Hungarian:	öntet
Icelandic:	vanillusósa; ensk (eggja)sósa
Indonesian:	saus podang
Italian:	crema

Japanese:	カスタードソース
Korean:	커스터드 소스
Latvian:	olu saldā mērce
Lithuanian:	saldus kremas
Norwegian:	vaniljesaus
Polish:	rodzaj słodkiego sosu
Portuguese (Brazil):	creme, molho
Portuguese (Portugal):	creme
Romanian:	cremă (cu ou şi zahăr)
Russian:	заварной крем
Slovak:	anglický krém
Slovenian:	(angleška) krema
Spanish:	crema
Swedish:	vaniljsås
Turkish:	krem

Webster's Revised Unabridged Dictionary - Cite This Source - Share This

Custard

Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F. cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the same root as E. crude, raw. See Raw, and cf. Custard.]

1. The hard external coat or covering of anything; the hard exterior surface or outer shell; an incrustation; as, a crust of snow.

I have known the statute of an emperor quite hid under a crust of dross. --Addison.

Below this icy crust of conformity, the waters of infidelity lay dark and deep as ever. --Prescott.

2. (Cookery) (a) The hard exterior or surface of bread, in distinction from the soft part or crumb; or a piece of bread grown dry or hard. (b) The cover or case of a pie, in distinction from the soft contents. (c) The dough, or mass of doughy paste, cooked with a potpie; -- also called dumpling.

Th' impenetrable crust thy teeth defies. --Dryden.

He that keeps nor crust nor crumb. --Shak.

They . . . made the crust for the venison pasty. --Macaulay.

3. (Geol.) The exterior portion of the earth, formerly universally supposed to inclose a molten interior.

4. (Zo["o]l.) The shell of crabs, lobsters, etc.

5. (Med.) A hard mass, made up of dried secretions blood, or pus, occurring upon the surface of the body.

6. An incrustation on the interior of wine bottles, the result of the ripening of the wine; a deposit of tartar, etc. See Beeswing.

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