This is made with the same mixture as Crème Renversée using an average of 6 eggs and
According to whether a more or less light custard is required, the number of eggs should be increased or decreased. The amount of sugar used should be in accordance with the taste of the guests. If necessary the sugar can be replaced with Saccharin or with glycerine if for a diabetic person.
Custard pudding is usually flavoured with vanilla but any suitable flavouring for sweet dishes can be used.