Custard vs. Mustard — What's the Difference?

Custard is a sweet, creamy dessert made by combining milk or cream with egg yolks, sugar, and typically a thickening agent like cornstarch or flour. It is often flavored with vanilla and cooked until thick, serving as a standalone dish or a filling for pastries. Mustard, in contrast, is a pungent condiment created from the seeds of the mustard plant. The seeds are mixed with liquids like water, vinegar, lemon juice, wine, or beer, and often other flavorings and spices, to create a range of mustards from smooth to grainy textures and from mild to very spicy flavors.

The key distinction between custard and mustard is their use in cooking. Custard is typically a dessert or sweet element in dishes, valued for its smooth texture and rich flavor profile. It can be used as a dessert base, in pies, tarts, or as a sauce. Mustard, with its sharp and often hot flavor, is primarily used to enhance savory dishes.

In terms of cultural significance, custard and mustard each have a place. Custard is seen in many forms from the French crème brûlée to the English trifle, showing its versatility and widespread appeal. Mustard has a historical presence, being used as a spice and medicine, and is now a staple in Western and European cuisine, demonstrating the global palate’s appreciation for its tangy kick.

Nutritionally, custard and mustard differ substantially. Custard is rich in proteins and fats, especially if made with full-fat milk or cream, and contains a significant amount of calories from sugar. Mustard is generally low in calories and can be a healthier option for adding flavor without fat, although some prepared mustards can be high in sodium.