A few custard/egg questions

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  1. What is the difference between an egg+milk+sugar custard cooked over a bain marie, or egg+milk+sugar+(corn)flour cooked directly on the stovetop? When do you use which?

  2. I know that if you add the hot cream or milk too quick to the eggs, the end result will be too eggy. This is true in general when working with egg yolks. The advice is to add spoonfuls, and gradually raise the temperature of the eggs. Why is that? What is the chemical or physical process going on that causes the difference, if the end-temperature is the same?

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