EXCAVATOR CAKE RECIPES

Steps:

• In a large nonstick saucepan, add milk and half the sugar.
• Cook on medium-high heat until mixture comes to a to a boil.
• Then, reduce heat to low heat and allow mixture to simmer.
• In a separate mixing bowl, whisk together remaining sugar and cornstarch.
• Add whisked egg yolks to this sugar mixture and mix until smooth.
• Remove 1 cup of the warm milk from the saucepan and mix that into this sugar/egg/cornstarch mixture until smooth.
• Pour this mixture into the saucepan, while constantly mixing with a wooden spoon or whisk. You can bring up the heat from low to medium, if you like.
• Keep stirring until custard thickens and starts sticking to your whisk or spoon.
• Use a candy thermometer to ensure temperature reaches 185 degrees F. This ensures that custard does not become watery while cooling in the fridge.
• Remove saucepan from heat.
• Add butter, vanilla extract and mix until combined.
• Transfer to a large serving bowl or separate small bowls.
• Let it cool to room temperature.
• Cover with plastic wrap so that it is touching the surface of the custard.
• Let it cool to room temperature. Then, refrigerate overnight or for at least 6 hours. It will thicken more, as it chills.
• Enjoy with a topping of fresh berries or whipped cream.