Serve chilled or allow to set for 20 minutes before serving. Custards will keep refrigerated for up to 3 days but start to separate and become watery after that. You could try mixing some cornflour about a dessert spoonful with a little cold milk until it has dissolved into a smooth paste.
Heat the custard gently and stir in the cornflour mix little by little, it should thicken up as it comes to the boil and the extra cornflour should help stabilise it. If the custard was boiled no bacteria will be present Some land on top,get blown on top etc if it was set with eggs at 70 degrees MOST are destroyed but some will remain. This meaning a more perishable product.. Hope this helps and I didn't waffle too much!
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