What I love about this custard is that it is thick but not "jelly like" which can so often happen with thick custard. Once it is made, cooled, and lightly beaten, it is ready to be: (a) poured straight into glasses to serve as a dessert ... just allow it to cool completely in the fridge before adding toppings of choice before serving (berries or other fruit, whipped cream, toasted nuts (see here for Maple Roasted Pecans), sauces (see here for Butterscotch Sauce), etc.; (b) placed into a container in the fridge, and then spooned onto a dessert plate where it will hold it's shape (it is too thick to "run"); (c) piped into small pastry cases (see here for the pastry case I use), profiteroles, cupcakes (or whatever other foodie "vehicle" you have) to serve as a dessert; (d) used as a topping for a pavlova before adding extra whipped cream/fruit of choice on top; or (e) eaten exactly as it is because you want to!