This is an awesome recipe I use in my restaurant. Freeze egg whites for another use rather than wasting them by throwing them out. Or even better, make into meringues, Poach them in milk & serve with this custard! Yummo!! I use this for my Mixed Berry Trifle!
Made this last Christmas and was it was fantastic. I did tweak it a bit as it was too thick so added an extra carton of cream and lots of brandy. It was a good job that I did as so many people liked it I had to give loads away. I used Elmle cream with a good date and it kept in an air tight jar in the fridge until well after Christmas, it was lovely with other desserts as well as traditional Christmas pudding. This year I'm going to try it using only 4 eggs, so tweeking again. - 07 Oct 2017 (Review from Allrecipes UK & Ireland)