This Perfect Pumpkin custard is basically a single serving crustless pumpkin pie and you don’t need to bake it ... 1/2 can ...

Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. You can freeze the leftover egg whites ...

Beat together the eggs, custard, cream, sugar and flour until smooth. Pour the mixture over the cherries and bake for 45 minutes or until golden brown and set. Dust with sifted icing sugar and serve ...

Crumble small clumps of streusel over the top of the bagel custard. Bake for 40-50 minutes, rotating once, until the top is golden brown and the egg custard ... then serve warm with a dusting ...