Kajikit wrote:
> The custard is done when it's the right consistency... overcook it and
> you'll just get a mess. I must admit to never having made an actual
> egg custard - I use custard powder or cornstarch... but whatever the
> setting medium, custard does not always act the same way when you cook
> it up. The custard is boiled to set it up and when it's set it's done.

I have never made an egg custard on the stove top. I always bake it in the
oven.