To provide flour pastes such as a flour paste and a custard having good spreadability and extendability.

The flour pastes contain 4-12 mass% starches, 8-20 mass% fat and oil, and 5-45 mass% saccharides, wherein the starches contain a gelatinization and swelling-inhibiting starch derived from waxy starch, and a gelatinization and swelling-inhibiting starch derived from nonwaxy starch. The gelatinization and swelling-inhibiting starch derived from the waxy starch, and the gelatinization and swelling-inhibiting starch derived from the nonwaxy starch are each preferably a phosphate-crosslinked starch. The mass ratio (former to latter) of both is preferably from 20:80 to 60:40. The total content of both is preferably 50-95 mass% in the starches.