Ingredients
1 box Vanilla Cake Mix (baked according to package instructions and completely cooled)
1 cup Granulated Sugar
1 cup Heavy Cream
4 Large Egg Yolks
Instructions
1. Prepare the Cake Base
Bake the vanilla cake mix in a 9×13 inch pan (or as directed on the box). Allow it to cool completely. If you want the custard to soak in, you can poke holes across the top of the cake using the handle of a wooden spoon.
2. Mix the Egg Yolks and Sugar
In a medium heat-proof bowl, whisk together the 4 egg yolks and 1 cup of granulated sugar until the mixture is pale yellow and slightly thickened.
3. Heat the Cream
Pour the 1 cup of heavy cream into a small saucepan. Heat it over medium heat until it just begins to simmer (small bubbles appearing around the edges). Do not let it reach a rolling boil.
4. Temper the Eggs
Slowly pour a small amount of the hot cream into the egg and sugar mixture while whisking constantly. This “tempers” the eggs so they don’t scramble. Gradually whisk in the rest of the hot cream.
5. Thicken the Custard
Pour the entire mixture back into the saucepan. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula. Continue cooking until the custard thickens enough to coat the back of a spoon.
Tip: If the custard feels too thin, you can add a teaspoon of cornstarch mixed with a little water, though the egg yolks should thicken it naturally.
6. Assemble and Chill
Pour the warm custard evenly over the cooled vanilla cake. Let it sit at room temperature for about 20 minutes, then move it to the refrigerator. Chill for at least 2 to 4 hours (or overnight) to allow the custard to set properly.
