Why is custard always flavoured with vanilla these days? It's as though plain custard must always be vanilla, whether it be disgusting sickly extract flavour or wonderful black seeded pods. But custard in it's original incarnation tasted of eggs. Vanilla wouldn't come till later, and it was bloody hard to get for starters. Next time you make a custard dessert, be it a pudding, creme caramel or plain old yellow custard, try making it without the vanilla and remember what a proper egg custard tasted like. I have nothing against vanilla; it is an incredible thing. But a really good simple egg custard can be a revelation! Think about Cantonese custard tarts. Now you know what I mean.