bird's eye custard using my standard recipe. (Americans, myself included, would call this vanilla pudding but I like to use the British name for it that my husband grew up with).
It's actually pretty quick to make and tastes so much better than any pudding cup from the store. You just have to remember that once it gets warmed up you have to pay attention and stir, stir, stir!! But aside from a few minutes of focused attention, it is pretty fast start to finish. And when you pack it into small mason jars with lids, it's a perfect packable dessert.