A soft, creamy food that is thickened using eggs. When heated, the proteins in the eggs form a delicate network that helps the mixture thicken and set. Some examples of custards you'll encounter in the baking world include pastry cream, pumpkin pie filling, and cheesecakes. Usually in these recipes, the mixture containing the eggs is heated slowly and gently; this is to encourage a methodical and gradual setting of the egg proteins to enhance the final texture you're trying to acheive, which is typically smooth and creamy. Heating them too quickly or to too high a temperature can cause the proteins to tighten excessively, resulting in a grainy or curdled texture.

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