- 16 oz milk (Feel free to use whatever kind you have on hand. I've even mixed nonfat milk with coconut milk to great results.)
- 6 egg yolks (Feeling fancy? Save the egg whites to top your custards with meringue. Ooh, and then sprinkle with fresh chocolate shavings. Or rainbow sprinkles for a birthday cake custard variation! Folding crushed Oreos into the finished custard would be delicious too - the variations are endless.)
- 1/4 C white sugar
- 1/4 C brown sugar (Out of brown sugar? All white sugar will be fine.)
- 8 oz cake mix (Approximately 1/2 a box)(I've made this with Duncan Hines Classic Yellow and Betty Crocker Red Velvet. Both were good, but we preferred the Classic Yellow - it tasted like birthday cake. I haven't tried it yet, but I bet Lemon cake mix would taste like lemon curd, especially if you threw in half a lemon.)
- 3 Tbsp cornstarch (You won't be able to taste it and it won't affect the flavor. I swear!)
1. Throw all the ingredients except the cornstarch into your blender.
2. Blend, blend, blend! Set a timer for 6 minutes - after whirling around on High, the mixture will be steaming hot. While you wait, mix the cornstarch with 1/4 C cold water.
3. Reduce the blender speed. Remove the Lid Plug (steam should escape - if not, keep blending on high before moving on to this step) and slowly pour in the cornstarch/water mixture. If you used something thick, like heavy cream, instead of something watery, like skim milk, you'll only want to add a little of this.
4. Put the Lid Plug back on, return the speed to high, and blend for another minute. Don't step away - the custard becomes so thick my Vitamix can't even blend it!
5. Transfer the hot custard to the fridge or freezer to cool. Impatiently eat spoonfuls of it while it's still hot. You know how you can't feed your dog something hot because it will eat it and burn itself? This hot custard will make you understand that problem firsthand.