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Evaluation of Custard based on Ayurvedic Principles
Standards for a good Custard
Page 3
Custard and its therapeutic uses
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Evaluation of Custard based on Ayurvedic Principles

• Common ingredients of Custard.
• Evaluation by Panchavidhi (Five Direct Perception).
• Application in the study of Panrbija (Kalnchoe Pinnata).
• References.
• Abbreviations.
• Mediastinum.

Introduction
The indigenous scientific tradition of assessing new substances is now conspicuous by its non–existence. Owing to this major lacuna there exists a lack of new techniques, which are dedicated to the assessment and evaluation of new substances. As indigenous medical practitioners it is our prime duty to understand the substances that have become an inseparable part of our day to day life. Unless this is achieved it would be well nigh impossible to correctly diagnose and treat effectively by drugs and diet the condition present.

It is our endeavor to present before you the assessment we have done of the substance called CUSTARD, which has now become a part of the Indian diet in the urban areas. The parameters have been supplied by the ancient seers in their texts namely the Pancahbhoot theory, Rasagunavirya theory and dosa–dhatu–mala theory.

We sincerely believe that this attempt is in the correct direction and by no means our last work. Our main aim is to initiate a meaningful dialogue and exchange of thoughts on this intriguing topic. We are well aware of our limitations and shall be only too glad to those who would sincerely point out these because by only by a logic based exchange can one establish the ultimate truth.

The substance under study – CUSTARD is a gift from the west. It belongs to the Anna Krtanna Varga. It is generally consumed after meals as a sweet dish or dessert, preceded by refrigeration.

Common ingredients of Custard
Corn starch, milk, sugar–equal parts. Salt to taste, Water – as required, Beaten eggs – if desired in pudding or soft baked custard.

Procedure
Stage I: Mix the dry ingredients first – corn starch, sugar and salt thoroughly.
Stage II: Add some cold milk enough to make a smooth paste.
Stage III: Add hot milk, enough to make a homogenous emulsion.
Stage IV: Cook on low flame till ready, stir constantly to avoid lumping.