I made this on a leap of faith. The instructions seemed too easy. The process seemed too quick. But it worked. A quick delicious creamy custardy pie filling that accompanied blueberries and pre-made grocery store graham cracker crust perfectly. I loved that it wasn't terribly sweet.
Huge props to http://www.salad-in-a-jar.com/family-recipes/fruit-and-cream-mini-tarts, where this recipe is from. I, obviously, didn't make the crust, but it also seems worth a try sometime. I halved the recipe for 5 mini graham cracker crust tarts.
Anyway, the steps, from the above link, with my own notes and halved quantities.
1 & 3/8 cups milk I used part evaporated milk and part half&half
1/3 cup sugar
1/8 cup cornstarch
1/16 teaspoon salt
2 egg yolks
1 tablespoon butter
1/2 teaspoon vanilla extract
1. Add milk, sugar, cornstarch, salt and egg yolks --in that order-- into a blender or the hand blender cup.
2. Blend for 5 seconds.
3. Pour into a microwave-safe bowl.
4. Microwave for 6 minutes, whisking until smooth after 3 minutes, then every minute thereafter.
5. Add butter and vanilla. Whisk until smooth. Note to self, don't worry about using a tablespoon of butter straight from the fridge. The mixture will be hot enough that it will melt quickly as you whisk.
6. Let cool a little, but not too much. Then, pour into the crusts. Immediately top with fruit.