Runny Egg Custard

[5eon5eon]

Help, I'm trying to make an egg custard tart and the custard always turns out runny with clear liquid.
I'm using whole milk and I've tried with whole eggs and just egg yolks, whole eggs seem better but not by much. Any suggestions as to what I might be doing wrong? Or does anyone have a fail safe recipe I can use?

 

[GadgetGuy]

Are you following a recipe?

 

[Morning Glory]

As @Shermie says it would be useful to see the recipe you are using in order to comment.

 

[GadgetGuy]

I used to make custard pie, but I followed a recipe to get it right. And it always came out superb!!

 

[5eon5eon]

I used this recipe;
3 large eggs or 4 yolks 1 pint of whole milk, 1 oz caster sugar
Beat eggs with milk, stir in sugar bake at 325F for 45/60 mins.

 

[Morning Glory]

I used this recipe;
3 large eggs or 4 yolks 1 pint of whole milk, 1 oz caster sugar
Beat eggs with milk, stir in sugar bake at 325F for 45/60 mins.

Ah - thank you. I see you are trying to make a set egg custard (as in custard tarts). I'll look out my recipe - which is buried somewhere! I think you are not using enough eggs.