Savory & Sweet Baked Custards

The smooth creamy texture of a well-prepared custard is half of its charm, no matter whether it is baked in the oven until set or stirred on the stove to make a custard sauce (see Sauces). A simple flavoring of vanilla or nutmeg can be sufficient, or custard may act as a backdrop to the sweetness of caramel or to savory mixtures like the bacon and cheese of quiche Lorraine. It may also act as a binder in savory vegetable terrines such as spinach timbales, in desserts like bread and butter pudding, or as a topping—as in Alsatian fruit tarts, which are finished with a few spoonfuls of egg yolk and cream.