Custard dessert was chosen as a reference model system for inter-laboratory studies within the programme of COST Action 921. A recipe based on tapioca starch and -carrageenan was used. Two different tapioca starches and two different processes were tested. A penetrometry test and a mechanical spectrum were proposed to characterize the rheological properties of the products. The products showed typical behaviour of a well-structured matrix but were different from a real gel. The repeatability of the process was considered acceptable. Extra-shearing seemed to be a way to improve repeatability. The products were flavoured with a strawberry aroma. The impact of the flavouring on the rheological properties should be further investigated for one of the starches. Copyright © 2006 John Wiley & Sons, Ltd.