Our recipe for egg custard is the perfect speedy pud to make for the whole family. You can whip this after-dinner delight up ...

We may receive a commission on purchases made from links. When eggs are used in baked custard, they act as a binding agent and thickener, bringing a decadent and creamy density to each bite.

Break in the egg and work it into the mixture with ... indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and ...

care­fully move the bowl with the egg to the rack. Reduce the flame so the water is at a low, steady simmer. Cover the wok with the lid and steam for about 10 minutes, or until the custard is ...