Baked custard recipes to prevent curdling calamities — theguardian.com

Homemade custards can strike fear even into the most experienced cooks – watching the mixture thicken on the hob is a fraught business, the threat of scrambling always imminent. Baked custards, though, are very different: set in a low oven and coddled in a protective water bath, the custard thickens smoothly and evenly and the risk of splitting subsides. This week’s recipes are the two baked custard archetypes: one a classic creme caramel, the other a velvety smooth banana creme brulee.

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