| EGGWASH | Mixture of yolk, albumen and milk as a glaze for pastries, croissants and mince pies (7) |
| BATTER | A striker in cricket; a mixture of eggs, flour and milk as the basis of Breton galettes, crepes, crumpets, drop scones and pancakes; or, a damaged piece of type in a forme (6) |
| PTSSR | Place to buy croissants and macarons (10) |
| ASPIC | Clear jelly used as a glaze for food (5) |
| GANACHE | Glaze, icing, sauce or filling for pastries made from chocolate and cream, named from the French word for "jowl" |
| HEELTAP | List milk as something drinker's left (7) |
| SILENTL | Third letter of "yolk" |
| MOUSSELINE | French semi-opaque fabric; a claret goblet made of very thin glass of the same name; a light frothy hollandaise for asparagus; or, a creme patissiere-like whip for pastries (10) |
| BEETON | Victorian author of a book on household management and cookery featuring some 900 recipes including those for pastries, pickles, pies, poultry and puddings (6) |
| ASPS | Snakes after which a type of savoury consomme- or stockbased jelly, used as a glaze or mould, derives its name (4) |
| SMOOTHIE | Berries, mangoes, bananas, peaches etc blended with yogurt or milk as a drink (8) |
| CASEIN | Phosphoprotein precipitated from milk as a precaution when the bits are in the wrong order (6) |
| SKIN | A hide; the body's somatosensory cutis; sausage casing; potato peel; a drum; or, a layer that forms on the top of hot custard or milk as it cools (4) |
| LEKVAR | Rich fruit butter/spread of apricots or prunes, used like jam or as a filling for pastries in Hungarian cuisine (6) |
| MAYO | Where a hex on the West still rests: in short, made of yolk, oil and vinegar! (4) |
| WEANED | Taken off milk, as a baby (6) |
| SKINNY | Made with low-fat milk, as a coffee (6) |
| LACTO | "Milk" as a prefix ? (5) |
| EGG | Item consisting of albumen and yolk (3) |
| TWINGE | Stewing, cut the top off and mince. It's a pain (6) |
