At Christmas, I had a severe attack of holiday sentimentality & tried to make egg custard "like my grammama used to make". She used to bring it in a gallon milk jug. I remember it was smooth, cold & tasty to drink. So I tried a "rich custard" recipe from epicurious .com but it was funny ( not ha ha) tasting. I have a number of confounding variables; type of vanilla ( fake crap ), 2% milk, bad cook/technique, crummy recipe and/or a combination of the above. I might add that the texture & appearance were what I remember but the flavor was bad off. I really enjoy the egg custard pudding that Picadilly (chain of cafeterias) serves in a cup although it's always a bit too nutmeggy. Wouldn't mind making something akin to that as well. But that's for another day. Any suggestions? BTW, I almost always order flan, creme brulee', custards, chess pie & so on when dining out. What's yall's opinion(s) about what makes a custard-based recipe turn out well? Thanks in advance and Happy New Year! Kelly C