Vanilla Custard with Raspberry Mash
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 1 cup cream
- 1 teaspoon sugar
- 1/2 pint raspberries
- 1 tablespoon sugar
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
- Immediately turn off the heat and set aside to infuse for 10 minutes.
- In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
- Add the cornstarch and whisk vigorously until no lumps remain.
- Whisk in 1/4 cup of the hot milk mixture until incorporated.
- Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan.
- Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
- Remove from the heat and stir in the butter.
- Pour into individual dessert dishes and chill.
- Chill at least 2 hours or until ready to serve.
- (The custard can be made up to 24 hours in advance.
- Cover with plastic wrap if you are keeping it longer than that.)
- Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork.
- Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
- Whip the cream with the sugar and serve on the custard and mash.
percent, vanilla bean, egg yolks, granulated sugar, cornstarch, unsalted butter, cream, sugar, raspberries, sugar
Taken from www.foodnetwork.com/recipes/vanilla-custard-with-raspberry-mash-recipe.html (may not work)