Custard tard
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 276 kcal | 14% |
| Fat | 11.7 g | 17% |
| of which saturates | 5.2 g | 26% |
| Carbohydrate | 35.7 g | 14% |
| of which sugars | 14.4 g | 16% |
| Fibre | 0.62 g | — |
| Protein | 6.6 g | 13% |
| Salt | 0.16 g | 3% |
Open Food Facts, ODbL, record updated 9 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
british cows' milk, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), pasteurised whole egg (16%), caster sugar, palm oil, icing sugar, dried glucose syrup, rapeseed oil, palm stearin, british cream (cows' milk), palm kermel oil, nutmeg, flavouring, dextrose, colour: mixed carotenes
- E160acaroteneColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
92% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Custards and pastry creams” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Custards and pastry creams”: 1.52 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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