"custardiness" meaning in English

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  "etymology_text": "From custardy + -ness.",
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          "ref": "1996, Rick Bayless with Deann Groen Bayless and Jean Marie Brownson, “Celebration Cake: Pastel de Tres Leches”, in “Desserts”, in Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine, New York, N.Y.: Scribner, →ISBN, page 394:",
          "text": "The classic “three milks” from the title are sweetened condensed milk, evaporated milk and whole milk; I’ve replaced the first with cajeta (the goat-milk caramel so famous in Mexico), the last with heavy cream (to give it a little more custardiness).",
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          "ref": "2002 October, Crescent Dragonwagon, Passionate Vegetarian: More Than 1,000 Robust Recipes with Notes on Cooking, Eating, Loving, and Living Fearlessly, New York, N.Y.: Workman Publishing Company, Inc., →ISBN, pages 778 (Vegetable World § Sweet Parsnip Nubbins) and 888 (Quick Fix § Scrambled Eggs):",
          "text": "These scrumptious little cakes, which have a sweet, comforting custardiness to them, were one of my favorite discoveries in working on this book. […] What liquid do you scramble your eggs with? Milk or plain soy milk gives a creamy custardiness, water makes it eggier, but carbonated water gives a surprising lightness.",
          "type": "quote"
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        {
          "ref": "2005 November 15, Joe Czerwinski, “Domaine Vincent Sauvestre 2003 Chardonnay (Bourgogne) $11”, in “France”, in Wine Enthusiast Magazine Essential Buying Guide 2007, Philadelphia, Pa.: Running Press, published 2006, →ISBN, page 176, column 2:",
          "text": "A plump, medium-bodied Chardonnay with a trace of custardiness to its texture, this wine speaks of its origins, marrying ripe pear fruit with toasted nuts and mineral notes.",
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        "The quality of being custardy."
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  "word": "custardiness"
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  "etymology_text": "From custardy + -ness.",
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  "lang_code": "en",
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          "ref": "1996, Rick Bayless with Deann Groen Bayless and Jean Marie Brownson, “Celebration Cake: Pastel de Tres Leches”, in “Desserts”, in Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine, New York, N.Y.: Scribner, →ISBN, page 394:",
          "text": "The classic “three milks” from the title are sweetened condensed milk, evaporated milk and whole milk; I’ve replaced the first with cajeta (the goat-milk caramel so famous in Mexico), the last with heavy cream (to give it a little more custardiness).",
          "type": "quote"
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          "text": "These scrumptious little cakes, which have a sweet, comforting custardiness to them, were one of my favorite discoveries in working on this book. […] What liquid do you scramble your eggs with? Milk or plain soy milk gives a creamy custardiness, water makes it eggier, but carbonated water gives a surprising lightness.",
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          "text": "A plump, medium-bodied Chardonnay with a trace of custardiness to its texture, this wine speaks of its origins, marrying ripe pear fruit with toasted nuts and mineral notes.",
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