Food Network: Vanilla Custard with Raspberry Mash

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Vanilla Custard with Raspberry Mash
Recipe courtesy Gale Gand

Ingredients
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
1 cup cream
1 teaspoon sugar

Raspberry mash:
1/2 pint raspberries

1 tablespoon sugar

Directions
In a medium saucepan, heat the milk and vanilla bean
to a boil over medium heat. Immediately turn off the heat and set aside to infuse
for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light
and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk
in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot
milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high
heat, whisking constantly, until thickened and slowly boiling. Remove from the
heat and stir in the butter. Pour into individual dessert dishes and chill. Chill
at least 2 hours or until ready to serve. (The custard can be made up to 24 hours

in advance. Cover with plastic wrap if you are keeping it longer than that.)

Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and
mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and
gently toss to coat.

Whip the cream with the sugar and serve on the custard and mash.