In a large pot, heat the milk with Arla cream and sugar over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool slightly. Using a ladle, scoop some of the milk ...
Place plastic wrap directly on the custard (to prevent a film from forming). Refrigerate until very cold, at least 4 hours or overnight. (It will thicken as it chills.) Prepare the Crust: Preheat oven ...