Standards for a good Custard

• Texture – Smooth, devoid of lumps.
• Consistence – Firm and tender, homogenous, should not be leathery or watery.
• Flavor – Pleasing, delicate, should not be strong.
• It should be like thick cream.

Reference

• Madhavanidana of Madhava.
• Bhavaprakasa Nighantu of Bhava Misra.
• Astangahrudaya of Vagbhata.

Shabda – Does not make any specific sound. It is cut without making sound.
Sparsa – Tactile.
Snigdha – Unctuous.
Sita – Cold.
Piccila – Slimy, tends to move, trembles and is paste like.
Guru – Heavy or bulky.
Mrdu – Mild, soft, yielding to touch.
Rupa – Visual.
Pita – Yellowish in color.
Ardra – Looks moist.
Sandra – Looks thick, well formed and not liquid, glistens if well set.
Rasa – Taste.
Madyra – Sweet.
Asyopalepa – Creates stickiness in the mouth.
Hladina– Creates a sense of well being elation on tasting.
Sandindriyaprasadana – Causes a sated state of all the sense organs and the mind smells sweet on tasting.
Gandha – Smell.
Saumya – Mild, likeable, agreeable smell, inoffensive.
Sughandha – Fragrance.

After noting these properties it now becomes possible for us to pose a working hypothesis regarding the Rasa–Guna–Virya–Vipaka and their dosa–dhatu–mala relationships as well as their effects. This would be apparent by the following table.

Gune – P – Present, A– Absent
Gune – Earth Water Fire Air Ether
Snigdha – P
Mrdu – P
Sita – P
Piccila – P
Guru – P P
Sandra – P
Ardra – P
Manda – P P
Madhura – P P
Gandha – P P