If I make a proper egg custard today...

[ChesterGreySideboard]

Will I be able to reheat it tomorrow?

You see I’m making meringues and I’ve got egg yolks left over. Seems to me I could make proper custard rather than using premade.

Egg yolks will keep in the fridge till tomorrow unless you must make the custard today.

I really need to make it today.
We are eating at a friends and I’m taking everything I’m making over today.
I won’t have time to make it tomorrow and I’d have to take it on a tour of the pubs in the morning.

Im sure it'll be fine, I would sit cling film right on top of the custard rather than just covering the container to stop a skin forming unless you like the skin A good whisk when you reheat will be fine.