See, to me that’s “pudding,” not custard (being thick with starch). But I should have checked Wikipedia, as I guess it’s a technical thing. I just get annoyed when I want a custard and get an eggy pudding. I guess it’s another one of those culinary words I have to let go of.
Does your eggy soup taste good? If so, maybe turn it into something trifle-ish to avoid wasting the lot.
Sheesh, make a classic baked custard, worlds easier and you get to make it in single portion vessels so someone doesn’t sit down and spoon half the bowl into his plate…when it has four or corn starch and is swirlied around over a double boiler, that in my eyes is a [american] pudding. [if you are cooking it on the stovetop, and the directions include swiping your finger on the back of the spoon to see if it stays a groove, that is a pudding or a custard sauce, not a classic baked custard. ] You need to make sure that you do not overcook anything with egg as the egg proteins contract and squeeze out liquid, so you get curds and ooze.