My mother was a school dinner lady. At work, her custard was smooth, pale yellow and creamy. At home it was saffron yellow and one slice or two.
I have inherited my mothers' ability to make custard. It just sits there. I made some once in a glass jug. I knocked the jug off the side, the jug broke in half, the custard stayed the same shape.
Great for trifles I hear you say? You'd think! No, when I make a trifle, the custard comes out like tap water, even though I use the same recipe.
Never come to me for custard.
Mother had the same problem with gravy.... but that was nice, it meant you didn't waste any on the plate.