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By "broken custard", you mean you agree that the fat separated out of the cream, is that right? Because the pudding, as I mentioned, looked, to me at least, how I thought it should look after 20 minutes -- rich and creamy, and seemed to have the right consistency. But after another minute or...

ok, thank ya, GW

Hi, I had a chocolate pudding recipe, that was basically cream, cornstarch, chocolate chips. It said to cook, stirring frequently over med or med-low until it was thick and smooth, about 25 minutes. So, to me, it looked like it was probably ready after 20 minutes. Looked nice and dark...