Comfort food any time of year. I don't find it too "eggy" and don't like recipes that call for yolks leaving whites to use up. I don't strain but will eliminate bits of egg if you do. I had been using it for an ice-cream base adding rich cream, then tried it as a soft custard which I loved, now our fav is with a twist, don't know what it is called but see it molded on google images
I make a double batch, use only 5 large eggs, fits perfectly in an 8X8 glass baking dish.
The twist is after everything is ready to cook except adding the vanilla and before I put it on the heat, I sprinkle 2 pkgs of unflavored gelatin and let it sit for 5 or 10 min. The surface looks like the hide of a Sharpei dog, not to worry. It makes a nice thick pretty smooth gelatin. I don't add any cinnamon or nutmeg for this but love baked custard with nutmeg.
Last time my 4-quart "pouring" pan has steep sides and some gets a little thicker where the bottom and edge join. Also, I read that it helps to use a candy thermometer and not cook it over 170. Last batch got slightly curdled but after the gelatin hardened, you would never know. It's a nice soft yellow without adding coloring.
I can't remember how I beat the eggs in, by hand with a silicon whisk for sure; you don't want it to get frothy on top though.