This comparison supports our Fiji Custard Pie Recipe (Island-Style, Authentic), which uses the stovetop method.
Stovetop custard thickens through heat and stirring, while baked custard sets using eggs and oven heat.
Key Differences
- Stovetop: quicker, smoother, softer set
- Baked: firmer, more egg-forward texture
Why Fiji Uses Stovetop
- Faster preparation
- Better control over thickness
- Consistent results in home kitchens
Used in:
- Fiji Custard Pie Recipe (Island-Style, Authentic)