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custard

[kuhs-terd] /ˈkʌs tərd/
noun
1.
a dessert made of eggs, sugar, and milk, either baked, boiled, or frozen.
Origin
1400-1450
1400-50; late Middle English, metathetic variant of earlier crustade kind of pie. See crust, -ade1; compare Provençal croustado
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for custard
  • To speed cooling so you can freeze the ice cream right away, chill the cooked custard in ice water.
  • Freeze custard in ice cream maker, in batches if necessary.
  • Freeze custard in ice cream maker until almost firm.
  • The foundation is a homemade sponge cake, which soaks up all the flavors of the custard without getting mushy.
  • Furious, she managed to find a custard pie and threw it in his face.
  • There are a range of options: ice cream, custard or sweetened whipped cream folded together with fresh fruit.
  • She had made a vanilla cream cake with custard and spun sugar.
  • Carefully pour custard mixture equally into pumpkins.
British Dictionary definitions for custard

custard

/ˈkʌstəd/
noun
1.
a baked sweetened mixture of eggs and milk
2.
a sauce made of milk and sugar and thickened with cornflour
Word Origin
C15: alteration of Middle English crustade kind of pie, probably from Old Provençal croustado, from crostacrust
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for custard
n.

mid-14c., "meat or fruit pie," crustade, from Middle French croustade (Modern French coutarde), from Old Provençal croustado "fruit tart," literally "something covered with crust," from crosta "crust," from Latin crusta (see crust (n.)). Modern meaning is c.1600. Spelling change perhaps by influence of mustard.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for custard

mixture of eggs, milk, sugar, and flavourings which attains its consistency by the coagulation of the egg protein by heat. Baked custard contains whole eggs, which cause the dish to solidify to a gel. Flan, or creme caramel, is a custard baked in a dish coated with caramelized sugar that forms a sauce when the custard is unmolded. For creme brulee, the baked custard is sprinkled with sugar that is caramelized under a broiler or with a hot iron called a salamander. The sugar forms a thin, crisp shell over the custard.

Learn more about custard with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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