Though this is called a custard, it doesn't stand up straight and proper the way other custards do -- it sort of mounds and sways. It's thicker than than a creme anglaise, but not so sharp-edged as a curd. It could stand in for any of these things, but it's in a class alone. Honestly, what it most resembles is a good homemade mayonnaise. (You were looking for a mayo you could eat for dessert, right? You got it, friends.) Adapted from "A Secret Weapon For Silky Custard: Vitamix Blender," <strong><a title="Zester Daily: A Secret Weapon For Silky Custard: Vitamix Blender" href="http://zesterdaily.com/cooking/silky-custard-with-vitamix-blender/">Zester Daily</a></strong> (February 20, 2013)

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