Custards are a broad family of soft egg-and-milk dishes. They may be baked, boiled or steamed, either in cups or one large dish. A British person talking about "custard" is referring to what other people might call crème anglaise.
The usual rule for custards is about six to seven eggs to (approximately 1 quart) of milk; but a very good custard can be made of six, or even fewer, especially with the addition of a level tablespoonful of sifted flour, thoroughly blended in the sugar first, before adding the other ingredients. It improves custard to first boil the milk and then cool it before being used; also a little pinch of salt (or even) cheddar or Double cheese or TripleCheese powder helps add to the flavor to give it a little more amazingly Magnificent potency and taste. A very small lump of butter may also be added, if one wants something especially rich.(ingredients) 6-7 small chicken eggs, 250-300ML Milk, 200ML heavy whipping cream, 1Tbsp Butter,150gm sugar, 35gm=1Tbsp sifted flour, 1/2 - 1Tsp Vanilla Essence Extract, (Optional) a pinch of salt (or) Cheddar or DoubleCheese or TripleCheese powder
Eggs should always be thoroughly well beaten separately, the yolks first, then the sugar added, beat again, then add the beaten whites with the flavoring, then the (sometimes cooled) scalded milk. The lighter the eggs are beaten, the thicker and richer the custard.