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| Expand? | Letters | Answer | Clue | |||||
| 99% | 6 | Exact Match! | ||||||
noun • yellow color or pigment; the chromatic color resembling the hue of sunflowers or ripe lemons adjective satellite • of the color intermediate between green and orange in the color spectrum; of something resembling the color of an egg yolk • easily frightened • changed to a yellowish color by age • typical of tabloids • cowardly or treacherous • affected by jaundice which causes yellowing of skin etc verb • turn yellow | ||||||||
| 24% | 10 | Fruit has a custard-like flesh with a sweet, caramel-like flavor | ||||||
noun • Philippine tree similar to the breadfruit tree bearing edible fruit | ||||||||
| 22% | 4 | Like custard | ||||||
adjective • Covered with or dipped in egg. • Resembling eggs in some way. • Of or relating to an egg or eggs. • Slightly annoyed. | ||||||||
Like A Cowardy Custard Crossword Clue
There is 1 exact and 111 possible answers.
We've checked our database and believe the answer is
YELLOW which was last seen in the The Guardian Cryptic crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
YELLOW
Updated: May 13, 2024
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| The Guardian Cryptic22 Apr 2024 | Down 21 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | From the Old French for “flat cake” and related to the Dutch for “custard”, a quiche-like sweet or savoury tart
Telegraph Giant General Knowledge -
27 May 2023 | Telegraph Giant General Knowledge / 27 May 2023 |
2 | Fruit has a custard-like flesh with a sweet, caramel-like flavor | |
3 | Fruit with a custard-like texture | |
4 | Like a custard
New York Times -
06 Feb 1992 | New York Times / 06 Feb 1992 |
5 | Like custard
New York Times -
13 Jan 1982 | New York Times / 13 Jan 1982 |
6 | Like custard and meringue
New York Times -
03 Jun 2013 | New York Times / 03 Jun 2013 |
7 | Like quiche or custard
New York Times -
09 Nov 1993 | New York Times / 09 Nov 1993 |
