This to me is a thicker "heavy custard". If you want a perfect custard all around, visit my recipe called "MG Perfect Custard".
I adapted this from Kreeds Kustard, the original called for CAP French Vanilla at 4.50% but I didn't have that so I subbed it for TPA French Vanilla Deluxe at 3.50% after a 1 month steep it was good but not eggy (custardy) enough for me so I added 1.5% INW Custard and after another 2 week steep this was great and on point. (As we all know INW Custard only requires a 2 week steep). But anyways your going to need 1 month steep overall for this. I'm sure as time goes on it will get better.