Custard Pudding tasting like raw eggs
If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.

Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.

(Note: lower temperatures will also kill the bacteria, but it's no longer instant—you may have to hold it for a few minutes to a few hours, depending on the temperature.)