A sous-vide water bath may be used to precisely control temperature. Mixtures of milk and eggs thickened by heat have long been part of European cuisine, since at least Ancient Rome. Custards baked in pastry (custard tarts) were very popular in the Middle Ages, and are the origin of the English word 'custard': the French term 'croustade' originally referred to the crust of a tart, and is derived from the Italian word crostata, and ultimately the Latin crustāre.
Examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard. Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled.
While custard may refer to a wide variety of thickened dishes, technically (and in French cookery) the word "custard" refers only to an egg-thickened custard.When starch is added, the result is called pastry cream or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.
Crème pâtissière is a key ingredient in many French desserts including mille- feuille (or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in Boston cream pie.
The thickening of the custard is caused by the combination of egg and starch. Corn flour or flour thicken at 100 °C (212˚F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise, where egg is used alone as a thickener, boiling results in the over cooking and subsequent of the custard.
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