Pronunciation: [ˈɛɡ kˈʌstəd] (IPA) 
The word "egg custard" is spelled with the IPA phonetic transcription ɛɡ kʌstərd. "Egg" is pronounced with the vowel sound "ɛ" as in "met," and "custard" with the vowel sound "ʌ" as in "thud." The "g" in "egg" is pronounced softly as in "edge," while the "t" in "custard" is pronounced with a slight stop, as in "cat." This sweet dish, made from a mixture of milk, eggs, sugar, and vanilla, is commonly served as a dessert.
Egg custard is a smooth and creamy dessert that is typically made by combining eggs, sugar, and milk or cream. It is characterized by its rich and silky texture and is often enjoyed as a standalone dessert or used as a filling for pies, tarts, and pastries.
To prepare egg custard, eggs are beaten together with sugar until the mixture becomes pale and frothy. Warm milk or cream is then gradually added to the egg mixture while continuously stirring. The mixture is then heated gently on a stovetop or baked in the oven until it thickens and sets. The custard is ready when it has a smooth and velvety consistency, enabling it to hold its shape.
Egg custard can be flavored with various ingredients, such as vanilla extract, nutmeg, cinnamon, or even alcoholic liqueurs like rum or brandy. It can be enjoyed warm or chilled, depending on personal preference.
The term "egg custard" can also refer to a specific type of savory dish made with eggs and milk, typically served at breakfast or brunch. In this context, the custard mixture is usually combined with vegetables, cheese, or meat, and cooked in a baking dish or individual ramekins until set.
Overall, egg custard is a versatile and delectable dessert or savory dish that showcases the delicate and smooth texture of custard, making it a beloved treat among both children and adults.
The word "custard" originated from the Middle English word "custarde", which can be traced back to the Old French word "croustade" meaning "crusty pie". The term "custard" itself refers to a variety of culinary preparations with a smooth, creamy texture.
The term "egg custard" is a compound of "egg" and "custard". Eggs are a vital ingredient in custard recipes as they provide the basis of its creamy texture.
