Can I make this with milk instead of cream?

[NotQuiteCockney]

\link{http://southernfood.about.com/od/custardrecipes/r/bl21016a.htm\Recipe}. I've got everything I need, except no cream, milk instead. It'll be mostly full-fat milk, if that helps. And I can add a bit of extra butter, or grease the pan loads?

You should be OK with just milk - I usually only use milk to make egg custard and it looks quite similar.

It sounds lovely!

Right, I'll go do it then.

DH hasn't been around the last few nights, the house looks like a bomb hit it (I'm doing some sorting out, at least in theory) but I'm off to make custard, hurrah.

Hmm, another question. I've had to reduce all the quantities by 1/2, and anyway, I don't have a 2 quart dish (I think? how would I know?). So I'm thinking about doing it in ramekins. Presumably it'll cook faster that way, right?

My question is, how full should the ramekins be? Will this swell up, because of the egg?

Don't think it swells up much, certainly the things I've done before with egg like creme caramel haven't.

Cool, I'll fill the ramekins most of the way.

Ok, it smells great. But the original quantities are insane. I'm making up a half batch, and it fills 9 ramekins!

Ok, it's really good. Tastes like pumpkin pie, only without the crust, and maybe a bit richer. Very nice. I will definately be making this again.