This is my basic, 'can't mess it up' homemade custard recipe. You can use it anywhere vanilla pudding is called for in a recipe. Custard is endlessly versatile…it’s amazing served with fresh berries or in tarts; as the filling in chocolate éclairs; you can make it into a creamy sauce, and pour it over pound cake or gingerbread...you can bake it in a pie shell, flavor it, OR <closes eyes in reverence> you can freeze it. Be sure to factor in the chilling time. Variations are below the basic recipe. Yields: 2½ cups