Custard is a preparation of milk or cream thickened with eggs, usually with sugar, either through gentle stovetop cooking (a stirred custard, such as crème anglaise) or through baking (a baked custard, such as crème brûlée, flan, or a quiche filling). It differs from pudding, which is typically thickened mainly with starch rather than eggs, though the terms overlap in everyday use. Custard is the base for tarts, pies, and many ice creams, and appears in savory dishes like quiche; it's commonly flavored with vanilla, citrus, or spice.