Custard Dessert

I love this custard pudding which I had during Chinese New Year.

Custard is usually cooked in a double boiler or microwave, or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a hot water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 5–10 °F (3-6 °C) leads to overcooking and curdling. Generally, a fully-cooked custard should not exceed 80 °C; it begins setting at 70°C. A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.