Editing Custard (section)

=== In French cuisine ===
French cuisine has several named variations on custard:<ref>{{Cite book |last1=Beck |first1=Simone |title=Mastering the art of French cooking |last2=Bertholle |first2=Louisette |last3=Child |first3=Julia |publisher=Alfred A. Knopf, Inc. |year=1964 |location=New York |chapter=Desserts and Cakes |orig-year=1961}}</ref><ref>{{Cite book |last=Gisslen |first=Wayne |title=Professional baking |publisher=John Wiley & Sons |year=2013 |isbn=978-1-118-08374-1 |edition=6th |location=Hoboken, NJ |chapter=Basic Syrups, Creams, and Sauces |oclc=753351232 }}</ref>
* ''[[Crème anglaise]]'' is a light custard made with eggs, sugar, milk, and vanilla (with the possible addition of starch), with other flavoring agents as desired
** With cream instead of milk, and more sugar, it is the basis of ''[[crème brûlée]]''
** With egg yolks and [[heavy cream]], it is the basis of [[ice cream]]
** With egg yolks and [[whipped cream]], and stabilised with [[gelatin]], it is the basis of [[Bavarian cream]]
** Thickened with butter, chocolate, or gelatin, it is a popular basis for a ''crémeux''
* ''Crème pâtissière'' (pastry cream) is similar to ''crème anglaise'', but with a thickening agent such as cornstach or flour
** With added flavoring or fresh fruit, it is the basis of ''crème plombières''
* ''Crème Saint-Honoré'' is ''crème pâtissière'' enriched with whipped egg whites
* ''[[Chiboust cream|Crème chiboust]]''  is similar to ''crème Saint-Honoré'', but stabilised with gelatin
<!-- Crème légère is not mentioned by either Beck et al. nor Gisslen, but since it's mentioned in a previous section it's included here for completeness -->
* ''Crème diplomate'' and ''crème légère'' are variations of ''crème pâtissière'' enriched with whipped cream
* ''Crème mousseline'' is a variation of ''crème pâtissière'' enriched with butter
* ''[[Frangipane]]'' is ''crème pâtissière'' mixed with powdered [[macaron]]s or [[almond]] powder