Custard

i think it is a liquid because when you pour it out it's all runny and flows well and only liquids are runny and they flow well. Also some solids are squashible like bread, bread (the solid) isn't squashible its the air inside that allows it to squash so you cant squash solids you only squash the air inside the solid, custard isn't squashible and if you cant squash something it doesn't have air so it can't be a gas and it can't be a solid so it's a liquid.

The exact word for Curtard in Tamil is KADUGU.

The custard-apple, also called bullock's heart or bull's heart, is the fruit of the tree Annona reticulata. This tree is a small deciduous or semi-evergreen tree sometimes reaching 10 metres (33 ft) tall and a native of the tropical New World that prefers low elevations, and a warm, humid climate. It also occurs as feral populations in many parts of the world including Southeast Asia, Taiwan, India, Australia, and Africa.[citation needed] The fruits are variable in shape, heart shaped, oblong or irregular. The size ranges from 7 centimetres (2.8 in) to 12 centimetres (4.7 in). When ripe, the fruit is brown or yellowish, with red highlights and a varying degree of reticulation, depending on variety. The flavor is sweet and pleasant. In some regions of the world, "custard-apple" is another name for sugar-apple or sweetsop (Annona squamosa), a different plant in the same genus. In Britain, "custard-apple" refers to cherimoya, the fruit of Annona cherimola, a third plant in the same genus.

If are making a homemade custard pie, just leave it in the oven until it is as brown as you want it. If it is not brown enough when the recipe says it should be done, leave it baking, but check on it every five minutes. Alternatively, you could put it under the broiler for about five minutes.

custard coloured....

1litre of milk, 3pc of whole eggs, 1pc of egg yolk, 110g of sugar, 80g of Elsay powder or 100g of corn starch, 1pod of vanilla

mix the eggs,sugar and the cream powder with a whisk. open the vanilla, take the seeds out and place into the milk. add the stick as well. boil the milk. take some hot milk to the egg mixture, mix it, then pour back to the hot milk. cook it not less than 5 minutes and keep stirring with a whisk. ready. if too thick add some more milk. I use this recipe for base custard cream for mille feuille...

The hot water produces steam, providing a very moist baking environment. The water also heats up more slowly and evenly than the air in the oven, and insures consistent, even cooking of the custard.

It will not be quite as rich but it should set up and be fine.

42 grams

Yogurt

Should last a few days in the fridge, I wouldn't keep it longer than a week.

The plant you are referring to is called "May Apple". The small ripe fruit is edible in the fall. The rest of the plant is poisonous. It is called "May Apple" or "Custard Apple" though it is not known why - the fruit ripens in the fall, as stated above.

Custard is a range of preparations based on milk and eggs. Most commonly, custard refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods

Sorbete de Limon (Lemon Sorbet)

Brazo de Gitano (Swiss Roll)

Higo al Brandy (Figs in Brandy)

Bienmesable (Almond Cream)

Cookies- especially Mantecados and Polvorones.

Hope this helped! (:

sugary and peanut butter

The experts at 'pieofthemonthclub.org' say that you can freeze egg custard. See The Pie Expert's Handy Dandy Guide to Freezing and Storing Pie on the link below.

For baked custard, no starch is used. The egg thickens it. For packaged custard mix such as Birds Custard, the thickener is cornflour or cornstarch and there is no egg.

Andy's Frozen Custard is and all natural product and 90% fat free. They use only the freshest ingredients for the best tasting treats possible: from the country's finest milk, sugar, eggs and cream, to fresh-picked seasonal berries and homemade brownies.

The Snowmonster is 10.5 ounces. 3.5 ouces of Andy's Vanilla Frozen Custard is only 193 calories, less per ounce than Hagen Dazs Rocky Road and Ben & Jerry's Chocolate Chip Cookie Dough. At this time they do not have nutritional information on their toppings.

Between 250 and 370 depending on who made it.

Custard apples are usually picked unripe, as they spoil easily when left on the tree. In general, the skin stays green but changes to a cream color between the segments. Some varieties may only show this color change near the stem. You can also squeeze them very gently, and they will 'give' a little, much as an avocado does.

Egg custard is so named because the main ingredient is eggs. A typical recipe would be 7 medium size eggs, 1 pint of full fat milk, 2oz castor sugar and optional vanilla pod or vanilla flavouring.

tempering

Bread pudding is baked.

melt raw butter in a pan then add flour to it. It should look like wall paper paste almost kinda thick but not like cement. Add a little bit of the unthickened gravy liquid to it and stir it till it becomes smooth. Repeat the proccess until you have a mixture that looks almost like cream soup. Add half of this to the gravy liquid stirring constanlly till it's mixed well. If it's thick enough for you keep the flour and butter mixture in the fridge till the next time you need it. If it's not simply add more and repeat the steps till you have the gravy you want.