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Serve this homemade vanilla custard in small glasses for the perfect mini treat on a dessert buffet.
Place half & half in 2-quart heavy saucepan. Split vanilla beans lengthwise with sharp knife; add to half & half. Cook over low heat 10-15 minutes or until heated through. Remove from heat; cool 30 minutes. Remove vanilla beans from half & half. Using the back side of table knife, scrape seeds from pods. Place seeds into half & half. Discard pods.
Combine sugar and cornstarch in another 2-quart heavy saucepan; mix well. Gradually whisk in half & half mixture. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture thickens and comes to a boil. Remove from heat.
Place egg yolks in bowl; stir half of hot custard mixture into egg yolks. Stir egg yolk mixture back into remaining custard mixture in saucepan. Cook over medium heat, stirring constantly and scraping sides and bottom of pan, 1-2 minutes or just until mixture boils. Do not overcook.
Spoon custard into 8 small glasses or serving dishes. Top each with berries or shaved chocolate, if desired. Sprinkle with raw sugar, if desired. Cover; refrigerate 2 hours until chilled.
Dietary Fiber: 0g
A little too sweet for my tastes (and I like sweets), so if I made it again I'd reduce sugar to 1/3 C. Pretty plain tasting but with fresh berries, it should be good. I also did substitute 5 t. pure vanilla extract for the 2 beans, so I didn't infuse the 1/2 and 1/2.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3735
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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