Generally, custard involves milk, eggs and sugar. It may be served alone or incorporated into something frugal like Bread Pudding. By adding more spices and a random selection of fruit, it becomes a unique masterpiece.
The plain custard may be embellished with toppings: Flan is one European treatment of custard. It is made by making caramel by melting sugar in a skillet and allowing it to brown. Then you place the sugar in the bottom of a pie plate and add the custard. Next you place it in a water bath and bake it for about 45 minutes in a 325 degree oven. You may also use ramekins and make individual custards. (A water bath is made by putting the pie plate or ramekins in a roasting pan, then adding water so that custard containers cook in the water.)
Creme Brulee is a custard made with heavy cream, egg yolks, and sugar, just a richer version of custard. The special topping is made by adding a sprinkle of granulated sugar to the top of the cooked custard in the ramekin, and then browning the top under the broiler or with a kitchen blow torch.
Many years ago my doctor told me that if I had to eat a dessert with sugar, plain old custard is the least offensive so far as diabetes is concerned. I savor that little piece of information and eat it rarely and sparingly. AND enjoy it tremendously.
