| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | New imports, Desserts | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 3 | tb | Cornstarch |
| 3 | c | Half-and-half |
| 4 | Egg yolks | |
| 1 | tb | Unsalted butter |
| 1 | Vanilla bean split crushed vanilla wafers | |
| 2 | c | Raspberries |
| 5 | Mint sprigs,; for garnis |
INSTRUCTIONS
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 Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #227 Date: Fri, 27 Sep 1996 09:26:19 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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