A02PX Custard
The group includes any type of Custard, such as Creme anglais and Pastry cream. A custard is a liquid thickened or set by the coagulation of egg protein. Since the group includes also desserts based on dairy imitates, information on the characterising ingredients has to be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.