Vanilla Creme

  1. Combine cornstarch and brown sugar in heavy 2-quart saucepan; stir until well mixed.
  2. Add milk and half & half; stir until well mixed.
  3. Cook over medium heat, stirring constantly and scraping bottom of pan, 12-14 minutes or until mixture thickens and begins to boil.
  4. Remove from heat.
  5. Beat egg yolks in bowl.
  6. Very slowly pour 1 1/2 cups hot milk mixture into egg yolks, whisking constantly.
  7. Slowly pour egg mixture back into hot milk mixture in saucepan, whisking constantly.
  8. Cook over medium-low heat, whisking constantly, 2-3 minutes or until mixture thickens and begins to boil.
  9. Immediately, remove from heat.
  10. Stir in butter and French vanilla flavoring blend.
  11. Divide custard among 6 individual serving dishes.
  12. Cover; refrigerate at least 30 minutes or until serving time.
  13. Garnish with fresh berries and mint leaves, if desired.
  14. *Substitute 2 teaspoons vanilla.

cornstarch, brown sugar, milk, o lakesreg, o lakes eggs, butter, fresh berries, mint leaves

Taken from www.landolakes.com/recipe/1628/vanilla-creme (may not work)

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