One of the most important functions of eggs is to provide structure and determine texture. We saw this with breads, cakes, cookies, and muffins, with brownies, and also with meringue. But there’s one more category of baked good that depends on eggs: custards and creams. Eggs set and thicken crème brûlée, quiche, cheesecake, pastry cream, and crème anglaise. In this post, we’ll first review how an egg cooks, then explore how different ingredients and techniques affect this process to create smooth custards and creams.