and... while I am here: what, exactly, is the "custard" part of the Swe export "custards", please?
Most dictionaries insist at giving me "thick, egg based, vanilla-flavoured sauce" as an explanation of custard. But that would not be drinkable from those small cups?
Even if we were talking of "frozen custard" the cups would be on the small side, IMO.
- there are other models called custards in old Swe catalogues. Howver: all hold a very small amount.
Some custards have a foot - but are still very small.