This is THE base for banana pudding.  Also a good food for convalescing skinny friends.  This recipe is over 100 years old.

4 cups milk.  You can use part or all Half & half for richer custard

3 eggs.  You can add another egg for richer custard

1 cup sugar.  You can use less, but at least 1/2 cup.

2 1/2 Tablespoons flour

pinch of salt

Mix flour, sugar and salt.  Beat the eggs well and add the dry mixture.  Heat the milk in medium sized saucepan.

When milk is steaming hot (but not boiling) slowly add the mixture of other ingredients, stirring constantly.  Continue cooking and stirring until mixture thickens.  Cool, then add vanilla.

Most recipes call for cooking this in a double boiler, but I have never had it burn or scorch using a roux spoon and stirring almost constantly.

Roux spoon – wooden with flat bottom