Title: Vanilla Bean Pudding
Categories: Import Dessert
Yield: 1 Servings

3/4	c	Sugar
3	tb	Cornstarch
3	c	Half-and-half
4		Egg yolks
1	tb	Unsalted butter
1		Vanilla bean split
1		Cup; crushed vanilla
		; wafers
2	c	Raspberries
5		Mint sprigs;, for garnis

In a saucepan combine sugar and cornstarch. Stir in half-and-half. Cook, stirring, over medium heat until mixture thickens. In a small bowl beat egg yolks. Gradually add half of cream mixture to yolks, stirring constantly. Return egg mixture to saucepan and heat just to simmering. Reduce heat and simmer 2 minutes more, stirring all the while. Remove from heat and stir in butter. Pour custard into 4 small ramekins, about 1/2 cup capacity. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.

Yield: 4 serving

Posted to MM-Recipes Digest V4 #10

Recipe by: ESSENCE OF EMERIL SHOW

previous

next