30. Carrot Custard


Preparation info

    • Difficulty


Appears in

50 Ways to Cook a Carrot

50 Ways to Cook a Carrot

By Peter Hertzmann

Published 2020

  • About

Custards may be the most common formulation in cooking. Many dishes start off as or contain custard without being labelled as such. Traditional ice cream is flavoured, frozen custard. A quiche is a baked custard. Crème anglaise is a custard sauce. Bread pudding is a custard filled with bread. Custards can be sweet or savoury.


When cooked, the egg proteins in custards form a weak gel. The resulting custards can range from thin sauces to thick fillings to solid compositions. Starch-based combinations, such as Bird’s Custard, use polysaccharides to form the gel and do not meet the normal definition of a custard since they do not contain eggs.