Fresh Fruit Salad with Creamy Custard

• 6 kiwis, peeled and chopped
• 2 ripe mangoes, peeled, cored, and sliced
• 1 melon, peeled, cored, and chopped
• 1 quart strawberries, hulled and quartered
• 1 quart blackberries
• 1/2 quart blueberries
• 1 1/2 cups whole milk
• 2/3 cup sugar
• 6 large egg yolks
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Place fruit into a large bowl and toss together.

1. In a medium saucepan over medium heat, whisk milk and sugar constantly.
2. In a medium bowl, whisk together the egg yolks.
3. Slowly incorporate the hot milk into the egg mixture.
4. Return the mixture to the saucepan.
5. Heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly.
6. (It should be thick enough to coat the back of a spoon.
7. Do not let the mixture come to a simmer or the eggs will curdle.)
8. Remove from heat and melt the butter into custard.
9. Add vanilla.
10. Immediately strain the custard into a small bowl.
11. Place in refrigerator to cool.
12. Drizzle over fruit and serve.

kiwis, mangoes, melon, strawberries, blackberries, blueberries, milk, sugar, egg yolks, unsalted butter, vanilla, place fruit

Taken from www.foodnetwork.com/recipes/paula-deen/fresh-fruit-salad-with-creamy-custard-recipe.html (may not work)