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Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg folk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière.
Source: Wikipedia. Source link.
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|Food Item||Custard, whole milk, vanilla flavour|
|SubCat||Dessert, ice cream etc|
|Dietary fibre (g)||0.1|
|Edible part (%)||100|
|Vitamin A (RAE)||21|
|Vitamin B12 (µg)||0.4|
|Vitamin B6 (mg)||0.04|
|Vitamin C (mg)||1|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.1|