Not a single one of us should be afraid to make custards. We don’t actually need to know how to temper eggs, or what the recipe means by bain marie this time. We really only need to be able to identify a good jiggle. Done!
Firstly, we should be unafraid because we have options. There are the sneaky triumphs of creamy lemon and lime possets that don’t involve eggs or baking at all, clever 5-minute blender puddings, and other workarounds (in fact, our currently-baking cookbook Genius Desserts will have quite a few of these in the “Puddings and Other Comforts” section when it jiggles onto shelves this September.).
Source: FS – All – Food – News
Butterscotch Pudding Meets Creme Brûlée (but Skips a Few Steps)