| 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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