Was it the egg size?
Yesterday I made banana pudding (ordered 4 bananas in last grocery order; got 4 BUNCHES of bananas - 21 bananas) using the original Nilla Vanilla Wafer Banana Pudding recipe. It calls for “3 eggs“ without specifying what size eggs. I assumed large eggs were probably most common. I have jumbo eggs right now.
Using the Incredible Egg conversion chart of 3 large equals 2 jumbo, I used 2 jumbo eggs. I cooked and stirred and cooked and stirred, but the custard never thickened to the degree I thought it ought to. It coated the back of a spoon and held the line when I swiped it, but it seemed a bit runny. After about 20 - 25 minutes, I gave up and constructed the banana pudding. I hoped that the time in the oven would help thicken the custard. Nope.
The custard was thicker than heavy cream but not thick enough to hold its shape. I guess the consistency was closer to a thick cream soup. Do you think it was because I only used 2 eggs? Did the custard need that 3rd yolk?
Fortunately, DH will eat banana pudding even if he has to drink the custard.