Pastries include biscuits, cakes, custards, puddings, pies and tarts. Puddings are similar to custards, but thickened with cornstarch instead of eggs. As the oven cooled, muffins and "biscuits" could be baked, along with puddings and custards. It can be used to make jellies, puddings, and custards. It is also used to scent flans, custards, and sorbets. Initially, custards were used only as fillings for pies, pastries and tarts. Today, custards are used as filling in pies and tarts, and as individual dishes. Custards are cooked and thickened with eggs. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. Additionally, unlike custards, curds are not usually eaten on their own. These can vary from types of cakes, to jelly, to drinks, and custards. Today there are also savory darioles, usually made with vegetable custards. It also sells chicken burgers, fries, hot dogs, frozen custards, and beer and wine. In addition to the Bird's brand, generic cornflour-based custards are widely available. Both Europe and Asia had recipes that contained custards.