History
Mixtures of milk and eggs thickened by heat have long been part of European cuisine. Custards baked in pastry (custard tarts) were very popular in the Middle Ages, and are the origin of the English word 'custard': 'croustade' originally referred to the crust of a tart. Examples include Crustardes of flessh and Crustade, in The Forme of Cury. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard. Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled.
In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like blancmange and Bird's Custard.
Read more about this topic: Custard
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