I made this custard http://www.food.com/recipe/trifle-cus... & it cooked for longer than I expected without really thickening that much. I've refrigerated it for about an hour, and it hasn't set as I'd hoped. Any chance that it will set further if I let it be? Any way to thicken it at this point, or do I go with loose? It is, in fact, for a trifle. Thanks all.