Stovetop Custard vs Baked Custard

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)