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.