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Custard is a non-Newtonian fluid, specifically a type of shear-thinning fluid. This means its viscosity decreases under stress or when stirred, allowing it to flow more easily. When at rest, custard behaves like a solid, but when subjected to force, it can flow and take the shape of its container. This unique property is due to the complex interactions between its ingredients, primarily eggs, milk, and sugar.

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1mo ago

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