Silky and shapeable, an egg custard called eierstich is the star of German wedding soup. It's the perfect fit for comforting ...
Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard ...
A tarte à la bouillie (or Cajun custard pie) is made with a cookie dough-like crust and a silky, creamy but delicate vanilla custard filling.
And while tons of bakeries around the country make pastéis de nata, the original version is made using a 100-year-old secret recipe ... The second is their egg custard: more delicate, light ...