| EGGYOLK | Ingredient/food separated from albumen, used to make custard or mayonnaise (3,4) |
| MILK | Dairy product used to make custard or rice pudding (4) |
| CYCLAMATE | Cold shellfish consumed with unknown ingredient - food additive? |
| YOLK | Part of an egg used to make custard, hollandaise sauce or creme brulee (4) |
| ALLNATURAL | "No artificial ingredients" food label words |
| APRICOT | Fruit fool date and custard - or tapioca originally |
| YELLOWY | A bit like custard or mustard? (7) |
| EGGWASH | Mixture of yolk, albumen and water as a glaze applied to pastry before being baked (7) |
| CRUDITES | Spa cooked with such raw food to make custard pies (8) |
| WHITE | Albumen used for meringues and clarifying stock, known as glair when used in gilding, manuscript illumination, bookbinding or tempering pigments (5) |
| EGG | Item that's broken to make custard |
| EGGWHITE | Albumen - used as bait hardener (3,5) |
| JUNKET | A rush fish-basket; rennet custard or cream cheese, originally laid on rushes or made in such a creel; or, a banquet, beano, business trip, feast, picnic, politician's tour or other jaunt (6) |
| BRULE | French culinary term used to denote custard or burnt creme with a brittle caramelised topping (5) |
| SAUCE | Condiment such as ketchup, gravy, HP or mayonnaise (5) |
| FLAM | An old word for custard or a crepe; a falsehood, idle fancy, trick or whim; or, a drumbeat of two strokes (4) |
| APPLEPIE | A traditional comforting pudding of an orchard's Bramleys or other cookers baked within a short buttery pastry crust, to which the addition of custard or cream is a scrumptious must (5,3) |
| LUMPS | Small cubes of sugar; or, shapeless masses of something such as coal, custard or gravy (5) |
| SALADDRESSING | Vinaigrette or mayonnaise, for example (5,8) |
| CONDIMENT | Mustard ketchup or mayonnaise |
