If 3D printing has a Holy Grail, it is the direct production of parts shaped of the most delicious of deserts, custard.
Currently most 3D printers work with plastics of one sort or another, because particles of plastic are easily fused at modest temperatures. These parts could be used making molds
for casting custard, but if the technology could directly produce custard objects, that will be the day it reaches the Big Time.
The basic mechanics of 3-D printers are basically worked out, an exo-framework, 3-axis stepper motor/worm drive location system and stepper motor driven positive displacement pumping system, all controlled by 3-D modeling software, but more is needed to work with custard as a building material and that is why its use has evaded production for so long.
The print head is the issue. The common syringe type print head (link) would leave a runny strung out path instead of the intended design. So you need to start by enclosing the apparatus and cooling it sufficiently to give the custard sufficient compression strength. To do this we need to replace the bottom with an exactly 1” tall stainless steel box filled with dry ice and provided with side venting. Then the exo-framework needs to be enclosed with double layers for insulation. Next the syringe tip needs a small flash freezing tip cooled by super-cooled salt water pumped first through the dry ice and then thru spiral tubing wrapped around the syringe tip. The cooling water would be controlled by its own stepper motor so that during print head transits, the tip would not become clogged.
Make sure that you include the 1” offset from the standard floor and print away!
And may all your dreams come alive in custard.
PS To [Vernon], plagiarism is the sincerest form of flattery.