Can I make my chocolate custard three days in advance?

[clary]

Well actually four... I usually make a trifle for Boxing Day using a gorgeous Nigella recipe for unbelievably delicious chocolate custard – with egg yolks and fresh cream, cooked tho, obvs.

As a rule I make the custard on Chr Eve (always a big cooking and food prep day) and then assemble the trifle on Boxing Day (five-minute job).

This year, for various reasons, I will have a lot less time on Chr Eve so I am trying to pare down the cooking tasks that must be done on that day. And I was wondering if the custard making (which to clarify, takes at least an hour of slow stirring) could move to Sunday (Monday is also impossible). Obvs then held in the fridge. With cream that is sell-by sometime in January. Is this OK or is it a total no-no? TIA.

Four days is pushing it a bit, three would be at the limit even and I'm easy going about this stuff! Would also want to be in a very cold fridge that's not opened every 5 minutes (kids fridge gazing looking for food!). Mind you unless you're making a vast quantity an hour is a bit long to be stirring, I've never had custard take that long to cook.

I'd say it would be fine. Put in an airtight box, cling film on the surface of the custard and well fitting lid on top.

Thanks both. It is a vast amount and I have it on a very very cautious heat. Maybe an hour is exaggerating.

I think I may make it a Chr Eve job and push something else to Sunday :)