I came to love custard sauces when I was a graduate student in England. The custard in this recipe is a riff on Sally Schneider's custard sauce in "A New Way to Cook," and it is exactly what I need when I want a large quantity of something sweet (but not too sweet), simple and nutritious to eat in short order, without a lot of fuss.
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<br />N.B., the quantities can be easily multiplied to make additional servings.

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