custard

Etymology
Alteration of.

Noun

 * 1) A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert; egg custard.
 * 2)  A similar sauce made from milk and cornflour or custard powder (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat.

Translations

 * Afrikaans: vla
 * Arabic: كَاسْتَرْد
 * Assamese: কাষ্টাৰ
 * Belarusian: заварны́ крэм
 * Bulgarian: крем караме́л
 * Catalan:
 * Chinese:
 * Cantonese: 吉士, 吉士醬, 奶黃
 * Mandarin: 卡士達,, 奶油凍, 乳蛋糕, 奶黃, 蛋羹, 軟凍, 牛奶沙司, , 蛋奶凍
 * Czech:
 * Esperanto: kremaĵo, kustardo
 * Finnish: maitokiisseli,
 * French:, ,
 * Galician:
 * German:  ; , , Puddingcreme, Eiercreme
 * Hebrew: ,
 * Hungarian:
 * Indonesian: kustar
 * Irish: custard
 * Italian:
 * Japanese:
 * Korean: 커스터드
 * Latvian: olu krēms
 * Malay: kastard
 * Maori: kahitete, kātete
 * Norwegian:
 * Bokmål: vaniljesaus
 * Nynorsk: vaniljesaus
 * Persian: کاستارد
 * Polish:, sos angielski
 * Portuguese: creme inglês
 * Romanian:
 * Russian:, ка́стард
 * Spanish:, natilla
 * Swedish: ,
 * Ukrainian: заварни́й крем
 * Vietnamese: sữa trứng, kem sữa trứng, món sữa trứng
 * Welsh: cwstard
 * Yiddish: קאָסטאַרד

Etymology
Borrowed from.