This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle to soak up the custard, so this one has a much looser consistency than most puddings.
Cooks' notes:
• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.
