Custards

Most familiar custards are sweet custards such as crème caramel, crème brûlée, and pots de crème. Custards can be made with fruit juices or purees and baked in tarts like those shown. While the most common dessert custards are made in virtually the same way, they have varying consistencies depending on whether they’re made with milk, cream, or a mixture of milk and cream and whether they’ve been set with whole eggs, egg yolks, or a mixture of the two. The pots de crème are made with a mixture of milk and cream set with egg yolks; the crème caramel is made with milk and whole eggs plus egg yolks; and, the richest of all, crème brûlée is made with all cream and egg yolks.