That sounds like something a Thermomix (or a similar device) would be great and easy to make with....
It is. I have a cheap rippoff (Klarstein) and I mostly using it exactly for that: custards, Pâté à bombe, lemon curds, swiss meringue etc. Everything where you need to warm up egg to that magic 71 ̈C or whatever temeperature.
Old school custard - skin or no skin? I liked the skin!
Operation Custard was a success