Okay, I'm known for lumpless gravies, custards.
Heavy based saucepan is best for me. The burnt stuff on the bottom of a pan after cooking venison, I rinse the stuff out as much as possible without scraping. Then make the gravy in it, it seems to loosen the leftover stuff quite well and adds to the flavoursome sauce.
Burnt saucepans - mum used to put salt and lemon juice and put them in the sun
And then dad used to use them for bailing, feeding scoop, fibreglass mixing pot.
DEB
Hee hee, me too Bushie and Aps, burning the custard has only happened twice in my life time, there was never going to be a third time!.... 
Reminds me about the time Mr. Tas offered to make a banana custard when we having visitors. I left him to do that.
When serving it (with ice cream) it became clear that something had "happened" to and in the custard because it had multiple savage lumps floating around on top.
Turned out he had forgotten to get the bananas on the way home so he called into a small store that had run out of the real things, so he hit on the idea of swapping real bananas for those big candy/lolly bananas and after making the custard, tossed them in by the handful and gave the whole concoction a strange exotic gourmet name, made up at the last moment.
Needless to say, it was a big hit; wish he had warned us first though as we all sat there with bulging eyes wondering just what we had put in our mouths and whether we were going to survive it.
Exquisitely different and very nice in the end, but oh my, the moral of the story is always check what hubby brings home when he's threatening to cook the dessert!
