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.
A similar sauce made from milk and cornflour or custard powder (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat.
A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.
Dessert; the dessert course of a meal.
Entrails.
A sausage made primarily from blood.
Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.
A type of cake or dessert cooked usually by boiling or steaming.
An overweight person.