Baking custard for too long can curdle it up so always check a little earlier with a knife to avoid overbaking.
Adding hot milk directly to eggs can cook them so pour milk gradually while stirring continuously.
Make sure to strain the custard through a fine sieve to get silky smooth texture.
Preheating oven ensures even heat and uniform baking, so custard isn’t over or undercooked.
Water bath cooks the pudding evenly while maintaining the moisture.