| CREMEBRULEE | Custard and sugar dessert |
| SPUN | ___ sugar (dessert decoration) |
| FLAPPERPIES | Canadian Prairies graham crust desserts filled with custard and topped with meringue: 2 wds. |
| NASH | Humorist and poet who penned volumes of verse including The Bad Parents' Garden of Verse, Custard and Company and Hard Lines (4) |
| BOMBE | A custard and ice cream dessert (5) |
| TRIFLE | Custard-and-cream dessert (6) |
| FLAN | Custard-and-caramel dessert |
| CHARLOTTERUSSE | Cold dessert of sponge fingers enclosing a mixture of custard and whipped cream (9,5) |
| TRIFLES | Desserts of sponge, custard and fruit (7) |
| EGGY | Like custard and French toast |
| PIES | Coconut custard and Boston cream |
| DANDY | Fine element in custard and yoghurts (5) |
| ENGLISHTRIFLE | Layers of sherry-soaked torte, homemade custard and fruit served chilled in a giant stem glass |
| ESSENCE | Vanilla -; ingredient used to flavour ice cream, custard and sponge cake; a concentrated form of pure extract (7) |
| ECLAIR | Small elongated light pastry filled with whipped cream or custard and iced with chocolate, coffee |
| VANILLA | Ingredient obtained from the pods of a Mexican orchid used for creme brulee, panna cotta, custard and ice cream (7) |
| NUTMEG | Spice used to flavour custards and egg-nog (6) |
| SAUERBRATEN | German dish of beef marinated in vinegar and sugar and then braised |
| CARAMELISED | Cooked with butter and sugar (onions) (11) |
| CUSTARDTART | A sweet pastry with a baked filling of egg, milk and sugar, typically topped with grated nutmeg (7,4) |
