How can I buy or make pasteurized eggs?
The theory is to pasteurize them sous-vide at 57ºC for 1:15'. You must be able to control the temperature, so specialized equipment is needed (ronner or similar).

The resulting egg has a different texture than ordinary (and I believe it tastes more 'yolky').

I've kept homemade mayo for more than two weeks without problem (off smell / taste).

Custards are heated, so no pasteurized eggs are needed, just like hollandaise sauce.