If you use a recipe for the wrong type of custard, you might be unhappy with the results. Then, there are all the ways that you can curdle, split, or burn your custard, such as adding the eggs too ...

Mastering the art of custard making can be tricky. From curdling and lumpy textures to custard that’s too runny and thin, achieving the perfect consistency can actually be quite the challenge.

The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it ...

Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon lightly. Don’t let it boil or it will curdle. Whisk the eggs with the sugar and vanilla ...

Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon lightly. Don't let it boil or it will curdle. Cut the sponge into 2cm slices and use ...

On no account should the custard be allowed to overheat or boil as the mixture will curdle. Once cool, the custard can be covered with a circle of lightly buttered greaseproof paper and ...