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 minutes with just four ingredients.

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 ...

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.

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 ...

You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled ...

Try Mary Berry’s baked Alaska - the ultimate showstopper ... stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into ...

The Lifestyle team went in search of the tastiest and best made Portuguese custard tartlets. Pasteis de nata is an addictive ...