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You can't buy custard in Sweden (except in the English shop in Stockholm - but it's expensive), but they do have 'Vanilla sauce', which is the dictionary translation. Personally I can tell the difference, they are not the same. Therefore here is a recipe for making your own custard. It won't be as nice as granny makes it (nothing ever is, that takes decades of practise), but it's better than the instant variety.
300ml full-cream milk 1. Slowly heat the milk in a saucepan with the vanilla pod (if using; if not, do not add the essence until later). The milk should almost, but not quite, reach boiling point. Meanwhile, whisk the yolks and sugar in a glass bowl until pale and creamy (a small hand whisk will do). 2. Pour the hot milk slowly over the yolk and sugar, stir, then return the mixture to a clean saucepan. Place on a medium heat and stir continuously. It should take at least 10 minutes to thicken and coat the back of a wooden spoon. Use the finger-trail test: lift out the wooden spoon and run your finger across the back of the spoon; the custard should leave a velvety coating and a definite trail. 3. Once thickened, remove from the heat and pour into a cold bowl or jug to cool. Stir in the vanilla essence at this stage (if you didn’t use the pod). Custard is great with apple pie (or blueberry pie if you are in Sweden)...
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