Vanilla Bean Pudding

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups half-and-half
• 4 egg yolks
• 1 tablespoon unsalted butter
• 1 vanilla bean, split
• 1 cup crushed vanilla wafers
• 2 cups raspberries
• 5 mint sprigs, for garnish

1. In a saucepan combine sugar and cornstarch.
2. Stir in half-and-half.
3. Scrape the seeds from the vanilla bean and add to the half and half.
4. Reserve the bean for another use.
5. Cook, stirring, over medium heat until mixture thickens.
6. In a small bowl beat egg yolks.
7. Gradually add half of cream mixture to yolks, stirring constantly.
8. Return egg mixture to saucepan and heat just to simmering.
9. Reduce heat and simmer 2 minutes more, stirring all the while.
10. Remove from heat and stir in butter.
11. Pour custard into 4 small ramekins, about1/2 cup capacity.
12. Top each with vanilla wafers and raspberries.
13. Cover with plastic wrap and refrigerate until ready to serve.
14. Garnish with mint leaves.

sugar, cornstarch, egg yolks, unsalted butter, vanilla bean, vanilla wafers, raspberries, mint sprigs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/vanilla-bean-pudding-recipe.html (may not work)