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- Aug 20, 2001
what makes it french?
Not sure if you are serious or it’s a thread inside joke but it’s because of the amount of egg/egg yolk. The standard is something like 1% and above that you have to call it custard or French. Van Leeuwen is like 5X the threshold so they went with French (they are Brooklyn-based and that sounds way cooler than custard).
I know this because when I first copped I had the same question and have always remembered