Vanilla Bean Pudding
In a saucepan combine sugar and cornstarch. Stir in half-and-half. Scrape the seeds from the vanilla bean and add to the half and half. Reserve the bean for another use. 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, about1/2 cup capacity. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine