INGREDIENTS

INSTRUCTIONS

In large heavy-bottomed saucepan, blend cornstarch with sugar and a
little salt.  Whisk in milk and light cream; add vanilla bean (if
using vanilla extract, do not add until custard is cool) and,
stirring constantly, bring to simmer over moderate heat.  Simmer,
uncovered, stirring frequently, for 10 minutes to cook cornstarch and
to develop vanilla flavor. Reduce heat to low.
Beat eggs and egg yolks until smooth; blend in 1 cup of the hot milk,
then whisk egg mixture back into hot milk in saucepan.  Stirring
constantly with whisk, cook until custard is thick and smooth, about
5 to 8 minutes. Remove from heat and let cool.  A quick way to do
this is to set the saucepan in a sink of ice cubes and cold water.
Whisk custard periodically as it cools. Remove vanilla bean or stir
in vanilla extract if using. ( A vanilla bean can be used over and
over again until it is no longer fragrant.) The custard can be made
and refrigerated, covered with a sheet of plastic wrap directly on
its surface, for 1 to 2 days.
About 3 hours before serving, unwrap raspberries and thaw at room
temperature in sieve.  Berries keep their shape better if served while
still slightly icy.  (Save any juice that drains off for fruit,
salads or punch.)  Peel and slice kiwi fruit.  Set aside about 15 of
the most perfect raspberries and 12 slices of the kiwi fruit for
garnish. Set the garnishing berries on paper towels to drain.
In 8 cup glass or crystal bowl, layer custard with remaining
raspberries and kiwi fruit, finishing off with a layer of custard.
Arrange 12 kiwi fruit slices in an "S" across top of custard and
garnish with the perfect raspberries.  For an extra lavish touch,
pipe or spoon whipped cream among berries and kiwi fruit. Makes 8
servings. Typed in MMFormat by cjhartlin@email.msn.com  Source:
Canadian Living Merry Christmas Cookbook
Posted to MM-Recipes Digest  by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 10, 1999

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