Tips
Ensure the custard is cooked slowly and stirred constantly to prevent curdling or lumps. If the custard seems too thin, continue cooking for a few more minutes until it coats the back of a spoon.
For a perfectly smooth texture, strain the custard through a fine-mesh sieve before pouring it over the crust.
When pressing the crust into the pan, use the bottom of a glass or measuring cup to create an even layer.
Chilling the crust before adding the custard helps it hold together when sliced. For clean cuts, dip a sharp knife in hot water and wipe it clean between slices.
If the custard develops a skin while cooling, place a piece of plastic wrap directly on the surface to prevent it from forming.
For a quicker set, spread the custard in a thinner layer or use a wider pan. Always allow the custard to cool slightly before refrigerating to avoid condensation.
How to Store
