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Custard

Custard is a sweet preparation thickened with eggs, starch, or both and commonly made with milk or cream.

Custard — illustrative ingredient image

About Custard

Custard is a cooked preparation in which milk or cream is thickened by eggs, starch, or both. It is served as a dessert, filling, topping, accompaniment, or baked component in tarts, pies, puddings, and layered sweets, and may be prepared on the stovetop, baked, or incorporated into a larger dessert.

Its flavour is usually creamy and mildly sweet, often with vanilla or other flavourings. Texture may be smooth and delicate in egg-thickened versions, or firmer and more uniform in starch-thickened versions. It can be pourable, spoonable, sliceable, or set, depending on the ingredients and method.

Custard ranges from white to pale yellow and is sold or served as a sauce, pudding, filling, topping, or baked preparation. Cooking and cooling determine whether it remains pourable, becomes spoonable, or sets; the specific dairy formulation and thickener are unspecified.

Ingredient type
compound ingredient

Forms & related ingredients

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Where custard appears

5 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–5 of 5

Snacks

Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for custard

Names and romanised forms to recognise on menus and labels.

English

custard

English

Custard, made up with semi-skimmed milk

Search alias · Not a confirmed translation

English

Custard, made up with skimmed milk

Search alias · Not a confirmed translation

English

Custard, made up with whole milk

Search alias · Not a confirmed translation

English

Custard, vanilla, prepared from dry mix

Search alias · Not a confirmed translation

English

Custard, vanilla, regular fat

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Custard nutrition & diet

Custard nutritional value

Reference: Custard, egg

Per 100 g of the edible portion of the stated reference food.

Calories
95kcal
Protein
5.9g
Carbs
10.9g
Fat
3.4g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. CoFID 2021 food code 12-573. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Match the reference to the actual custard style and serving: egg-thickened, starch-thickened, or both. Record whether it is made with milk, cream, or another liquid, and whether baked, stirred, chilled, sweetened, or served with additional ingredients.

Compare the right form: Match homemade or commercial custard, its thickener and liquid base, and whether the reference is for the plain edible custard or a topped dessert.

Diet considerations

Custard commonly contains animal-derived milk, cream, and possibly eggs, though plant-based versions exist and require their recipe to be established. Compatibility changes with sweeteners, cereal-based crusts or toppings, gelatin, sauces, and portion size. A dessert serving may create a different carbohydrate pattern from plain custard.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Depends on the version
  • Pescatarian
    Depends on the version
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
Recorded common ingredients: Cow Milk. The ingredient profile identifies an animal-derived food or derivative. Recipes and products can differ.
Vegetarian · Depends on the version
Check the version or source of: Sugar. Check the refining process and processing aids for the particular producer.
Pescatarian · Depends on the version
Check the version or source of: Sugar. Check the refining process and processing aids for the particular producer.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Cow Milk. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Custard, egg ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .