Custard vs. Flan

Custardnoun

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.

Custardnoun

A mixture of milk and eggs, sweetened, and baked or boiled.

Custardnoun

sweetened mixture of milk and eggs baked or boiled or frozen

Custardnoun

a dessert or sweet sauce made with milk and eggs, or milk and a proprietary powder.

Custard

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs.

Flannoun

Baked tart with sweet or savoury filling in an open-topped pastry case. Compare quiche.

Flannoun

A dessert of congealed custard, often topped with caramel, especially popular in Spanish-speaking countries.

Flannoun

(numismatics) A coin die

Flannoun

(informal) A fan of U.S. TV series Firefly; a Browncoat.

Flannoun

open pastry filled with fruit or custard

Flannoun

a baked dish consisting of an open-topped pastry case with a savoury or sweet filling

Flannoun

a sponge base with a sweet topping.

Flannoun

a disc of metal such as one from which a coin is made.