Recently, though, I saw a link to a recipe for Korean style creamed eggs, and I really like that it's something you can make quickly on the stovetop. The one in the link is a savoury recipe, while I like experimenting with chocolate pudding and ever so slightly sweetened (with Stevia or Splenda) lemon custards, but the principle is the same. You could even make a crustless pumpkin pie this way.
You prepare a custard, and steam it in individual ramekin dishes in about an inch of barely simmering water in a stockpot for 8 to 10 minutes. It's that simple!