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

In a small saucepan, combine the milk, sugar, vanilla bean, and salt. Place over medium heat and heat, stirring to dissolve ...

4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

As a kid, my little brother was powerless in the face of a country-bakery custard tart. He just loved them. I never understood it – the pale, wobbly, nutmeg-freckled custard held no appeal to me ...

If you have eggs, milk and some instant coffee, you can whip this baked custard up with little effort. Smooth and velvety, it is a delightful touch after a main course. To dress it up a bit ...

TIPSBaked custard will keep cooking while it cools, so it should still be a bit runny in the middle when you take it from the oven. Baked custard will keep for one day in the fridge.

fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature. To make the custard, whisk the sugar, egg yolks ...