Yogurt vs. Custard

Yogurtnoun

A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.

Yogurtnoun

Any similar product based on other substances (e.g. soy yogurt).

Yogurtnoun

a custard-like food made from curdled milk

Yogurtnoun

a semi-solid sourish food prepared from milk fermented by added bacteria, often sweetened and flavoured

Yogurt

Yogurt (UK: ; US: , from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.

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.