When it is like a thick custard pour it into a dish and let cool.

Place the mixing bowl over the saucepan, whisk constantly and vigorously for 10 minutes or until the egg mixture is a very thick, smooth and creamy custard.

Add the eggs and cook, stirring briskly with a wire whisk, about five minutes, or until they have the consistency of a thick custard.

Set over low heat and stir constantly until the mixture forms a thick, smooth custard, about 15 minutes.

An indelicate creme brulee was more like thick custard.

Cook until it coats a spoon like a thick custard.

Cool the cooked gooseberries, then fold into thick custard mixed with lightly whipped cream.

The recipe included an almond-based pastry, and a filling comprising a "very thick custard of eggs and milk thickened with cornflour".

Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth.

The center of the sandwich, with the bechamel and the melted cheese, was more like a warm, thick custard.