ingredients
Custard
- 1 1/4 cups half-and half
- 1/4 tsp vanilla
- 1 vanilla bean split
- 2 egg yolks
- 3 tablespoons sugar
- 2 tablespoons flour
- Assortment of in season fresh berries
- 1/4 cup seedless raspberry jam
- mint for garnish
directions
- 1
To prepare custard, bring the half-and-half and split vanilla bean to a boil. Remove from heat. Meanwhile combine egg yolks, vanilla extract and sugar with a whisk. Add flour to egg yolk mixture and whisk until well combined. Remove the vanilla bean. Scrape any seeds remaining in the bean and place in hot milk mixture. Pour half of the hot milk mixture into the egg mixture whisking continuously,to temper. Pour the tempered mixture into the remaining mixture whisking until it thickens. Bring back to boil,10 seconds longer, remove from heat and allow to cool.
- 2
When ready to assemble, divide the custard among 4 dessert dishes. Cut the strawberries lengthwise into 6-8 slices and arrange decoratively in dessert dishes. Arrange other berries on top of custard. Warm the jam in microwave just enough for jam to become liquid. Using a pastry brush, light brush the tops of the berries. Garnish with mint
maggiesonebuttkitchen 