Custard
What is Custard?
Custard is a culinary preparation made from milk or cream, egg yolk, sugar, and a thickening agent, typically cornflour or flour. It can be served as a dessert on its own, or as a sauce for other desserts. The characteristic yellow colour and creamy texture are achieved through the combination of egg yolks and the thickening process.
Is Custard vegan?
No. Custard is animal-derived, so it is not vegan.
Is Custard gluten-free?
Gluten may also be present if wheat flour is used as a thickener.
Is Custard a major allergen?
Custard typically contains egg and milk, both of which are among the 14 major allergens that UK law requires to be emphasised on food labels.
What is Custard used for?
Manufacturers use custard as a filling, topping, or sauce in a wide variety of desserts, including trifles, cakes, pies, and puddings.
Is Custard safe?
Custard itself is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations.
Why it's used
Manufacturers use custard as a filling, topping, or sauce in a wide variety of desserts, including trifles, cakes, pies, and puddings. It adds a rich, creamy flavour and smooth texture, enhancing the overall appeal of sweet dishes. Its versatility makes it a popular choice for both home baking and commercial food production.
Health notes
Custard itself is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Its health implications are primarily related to its nutritional content, particularly sugar and fat, depending on the recipe and preparation. The NHS Eatwell Guide advises limiting intake of foods high in sugar and fat.
Allergen info
Custard typically contains egg and milk, both of which are among the 14 major allergens that UK law requires to be emphasised on food labels. Gluten may also be present if wheat flour is used as a thickener.
Foods that contain Custard
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