Culver's - Burlington - Wisconsin Custard (2024)

FAQs

Why is Culver's custard so good? ›

Our frozen custard is special because it's made fresh: slow-churned, right in the restaurant, in small batches. We prepare Fresh Frozen Custard multiple times a day, so your custard is always scooped from a fresh batch – no matter what time you stop by. And it's different than other frozen desserts.

Vanilla Frozen Custard [Milk, Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk, Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan, Natural and Artificial Vanilla Flavor], Pecan Pieces [Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Sea Salt], Salted Caramel [Corn Syrup, Sweetened Condensed ...

Culver's offers custard, which means it's 1.4 percent egg

As it turns out, it's all in the egg. Culver's website makes sure customers are aware their custard always contains at least 1.4 percent egg. If it contained any less egg, it would just be considered ice cream.

Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

Custards can fit into a healthy diet, but it's important to watch out for how many calories and sugars you're eating and try to make healthier choices when you can. However, custard isn't just about calories and sugar. It also contains nutrients like protein, calcium, and vitamins that are important for your body.

Frozen Custard

Slower churning makes it dense and creamy and sharply cuts down on air. (Air makes up 30% to 50% of ice cream's total volume.) The eggs bump the fat to approximately 24.5 grams per serving, though. At about 314 calories, 18 grams of sugar, and 23 grams of carbs, consider frozen custard a “special treat.”

Although frozen custard is believed to have originated in New York in the early 20^th century, it eventually found its home in the Midwest, specifically Milwaukee, Wisconsin—the unofficial “Frozen Custard Capital of the World,” with more custard stands per-capita than you can find anywhere else.

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

Did you know Culver's^® is located in over 26 states? If you think the ButterBurgers^® and Fresh Frozen Custard are special, just wait until you learn about some of our most unique locations across the country.

What is Culver's most famous for? ›

Culver's is a fast-food restaurant that started in Wisconsin and has since expanded to 26 states. The chain is known for its ButterBurgers, cheese curds, and frozen custard.

Rich, Creamy, Delicious

Think of Frozen Custard as the most premium dessert you've ever tasted. Luscious and creamy with farm fresh dairy, it contains less air so it's denser and richer than ordinary ice cream.

We prepare each small batch of our Fresh Frozen Custard right in our restaurants, all throughout the day so it's always lusciously thick and creamy. In addition to classic Chocolate and Vanilla, we also feature a Flavor of the Day that's different at every location and changes daily.

Canola Oil (fryer oil) - Canola Oil with TBHQ and Citric Acid added to preserve freshness and Dimethylpolysiloxane added as an anti-foaming agent.

The butter we use on our buns also comes from right here in Wisconsin, crafted by our friends at Alcam Creamery, a small, family-owned creamery less than an hour outside our home in Sauk City.

Andy's number one focus is product quality. We use only the finest ingredients in our mix. The custard is always served within one hour after it is made. Our brownies, pumpkin, apple pies, shortcake, and cookies are baked fresh every day at the store.

A Culver's malt is a timeless indulgence. Our Malts feature rich and creamy Fresh Frozen Custard, made in-restaurant in small batches daily with real farm fresh dairy and a generous scoop of slightly sweet malt.

The Textural Contrast

Custard, owing to the egg yolks, has a thicker, velvety texture that's creamier than traditional ice cream. This difference in texture also affects the taste experience – custard tends to be richer and can have a more luxurious mouthfeel.

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel.