From the classic French crème brûlée with its caramelized sugar crust to the American egg custard pie and the crispy, semolina-wrapped Greek galaktoboureko, custard is the extra touch of sugary ...

Place back on a low heat and stir until the custard thickens. Remove from the heat (discard vanilla pod if using) and cover the custard with a piece of glad wrap placed directly on the surface ...