different types of custards
Types of custard. Refrigerated. Generally based on milk solids and starch, there are three main varieties of refrigerated custard: premium, regular and low-fat. Rich and creamy, premium custard has a fat content of approximately 6%, regular custard is 1â3% fat and low-fat custard has a fat content of 0â1%.
Creamy custards and puddings typically include a thickened dairy base. The thickener used determines whether it's a custard or a pudding. Generally, custards are cooked and thickened with eggs. CrÃ¨me brÃ»lÃ©e and flan are both baked custards. Puddings are thickened with starches. Two common types of puddings are rice and tapioca.
Unlike egg custards that thicken from the coagulation of egg proteins, powdered custard thickens as the starch particles expand when moistened and heated. Egg custard (Creme Anglaise) Usually consists of 1 egg, 1 cup milk and 2 tablespoons sugar.