SNC Global Glossary

Custard is a dessert form. There are oil and no-oil custards. The binders vary and control the texture. Custards are different from pudding because they don't use a grain binder.

The binder ratios for custard are:

• No oil custards - 1 Tablespoon agar flakes to 1 Cup liquid 1 Agar Bar to 3 or 4 Cups liquid
  

• Fat based custards - 1 part nuts to 2 - 3 parts cooking liquid
  • depends on the kind of nut and if you are using a nut-milk for the cooking liquid.
  • See the nut-milk chart in the workbook