Custard Tart With Cream And Fresh Fruit

• Unsalted butter, room temperature (for pan)
• 3/4 cup plus 2 Tbsp. sugar; plus more for pan
• 8 large egg yolks
• 2 large eggs
• 2/3 cup cornstarch
• 1/2 tsp. kosher salt
• 3 cups whole milk
• 1 1/2 cups chilled heavy cream, divided
• 1 vanilla bean, split lengthwise, or 1 1/2 tsp. vanilla extract or paste
• 1 lb. stone fruit, cut into wedges, blueberries and/or blackberries

1. Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
2. Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400u0b0F.
3. Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
4. Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
5. Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
6. Custard can be baked 1 day ahead. Cover and chill.

butter, sugar, egg yolks, eggs, cornstarch, kosher salt, milk, heavy cream, vanilla bean, stone fruit

Taken from www.epicurious.com/recipes/food/views/custard-tart-with-cream-and-fresh-fruit (may not work)