Noun

1. A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches.
2. Any particular variety of custard.

See also

• bavarois
• crème brûlée
• creme caramel
• cream puff
• floating islands
• trifle
• panna cotta, pannacotta
• vanilla slice
• vla
• zabaglione