https://kvalifood.com/tags/pastry-cream/ Recent content in Pastry-Cream on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/custards/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/custards/ <h1 id="custards">Custards</h1> <img src="https://kvalifood.com/wiki/custards/custards_hu_8c6a88621b14f37d.webp" alt="" loading="lazy"> <p>A custard is <a href="https://kvalifood.com/wiki/eggs/">egg</a> proteins diluted in <a href="https://kvalifood.com/wiki/milk/">milk</a> or <a href="https://kvalifood.com/wiki/cream/">cream</a>, cooked until the proteins form a delicate network that traps the liquid. The fundamental ratio — roughly 1 egg per 1 cup liquid plus 2 tablespoons sugar — produces a gel so fragile that a few degrees of overcooking can destroy it. Mastering custards means mastering temperature control.</p> <h2 id="the-two-families">The two families</h2> <p>All custards divide into two categories based on how they&rsquo;re cooked:</p>