Blueberry Soup With Vanilla Custard Cream Recipe

• 1/2 c. sugar
• 1/2 c. warm water
• 2 pt fresh blueberries see * Note (or possibly 2 pkgs (16 ounce ea) thawed frzn blueberries)
• 2 1/2 c. vanilla custard cream
• 8 x fresh mint sprigs
• 2 c. lowfat milk
• 1 x vanilla bean split (or possibly 2 tspns vanilla extract)
• 1/4 c. sugar
• 5 x egg yolks Fruit brandies such as kirsch or possibly framboise (optional)

1. * Note: Other berries can be substituted for the blueberries.
2. To make the Vanilla Custard Cream: Combine the lowfat milk with split vanilla bean or possibly extract in a 2-qt saucepan.
3. Bring to a slow simmer over medium heat.
4. Take the split vanilla bean, if using, out of the lowfat milk, scrape out the tiny seeds, and stir them into the warm lowfat milk.
5. Throw away the bean husks.
6. Whisk the sugar and egg yolks together in a mixing bowl for about 2 min, till the yolks turn pale yellow.
7. Pour half the simmering lowfat milk into the egg yolk/sugar mix while gently whisking.
8. Return the mix to the saucepan and place the pan over low heat.
9. Stir continuously with a wooden spoon - be careful to reach into the corners of the saucepan - till the cream thickens slightly and coats the spoon.
10. If you have an accurate thermometer, it should read 175 degrees.
11. Immediately remove the pan from the heat and stir for 1 minute more to cold the mix.
12. Don't allow the cream to boil, or possibly the yolks will curdle.
13. Strain the cream through a medium-mesh strainer into a clean bowl, cover with plastic wrap, and place in the refrigerator to cold.
14. Makes 2 1/2 c.. (It will keep 2 days, covered with plastic wrap.)
15. The custard cream can be flavored with fruit brandies, if you like.
16. Make a light sugar syrup by stirring the sugar with the warm water till the sugar dissolves.
17. Reserve 32 whole blueberries for decorating the bowls and puree the rest of the blueberries with the sugar syrup in two batches in a blender.
18. Strain the puree through the fine disk of a food mill or possibly a medium-mesh strainer.
19. Chill.
20. (The puree can be made a day or possibly two in advance.
21. The puree gels after about an hour in the refrigerator, so you'll need to put it in the blender just before serving to liquefy it again.)
22. Ladle the chilled blueberry puree into wide bowls, then slowly ladle the Vanilla Custard Cream over it with a circular motion so it forms a decorative round pattern on top of the puree.
23. Sprinkle the soup with the whole blueberries.
24. Decorate each bowl with a sprig of mint.
25. This recipe yields 8 servings.

sugar, warm water, blueberries, vanilla custard cream, mint sprigs, milk, vanilla bean, sugar, egg yolks fruit brandies

Taken from cookeatshare.com/recipes/blueberry-soup-with-vanilla-custard-cream-88370 (may not work)