Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups half-and-half
- 4 egg yolks
- 1 tablespoon unsalted butter
- 1 vanilla bean, split
- 1 cup crushed vanilla wafers
- 2 cups raspberries
- 5 mint sprigs, for garnish
Directions
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.
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By emma.goodman_11...
Brighton, MA
on August 03, 2011
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This was delicious. I used it as the vanilla pudding in a banana cream pie, and I'm surprised any of it actually made it into the pie.
I used the whole milk substitution suggested by crisstara318, and I used 2 tsps of homemade vanilla rather than the vanilla bean, and it still turned out to be amazing. The guy I shared it with almost cried when he tried the pudding.
Tips for getting it to thicken is just to give it time. There's no chopping involved, so the 30 minutes it takes to make this is mostly stirring it over the oven. I waited until the liquid coated the back of a wooden spoon before tempering and adding the egg yolks, and then once it started simmering (which took a few minutes, the 1-2 minutes was plenty of time to make it nice and thick. For this recipe, patience is a virtue. Once you've made it, you'll realize how easy it is.
By crisstara318
on November 18, 2010
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5 stars all the way,also would be great in Eclairs.I just made this with an exceptions.I didn't have half and half on hand so I looked up substitutions and it recommended:
For dishes that are cooked or baked, you may substitute 4-1/2 teaspoons melted butter plus enough whole milk to equal 1 cup. One cup of evaporated milk may also be substituted for each cup of half-and-half cream.
I tasted it while it was still hot and man is it good.I didn't have milk on hand I had dry milk and it still turned out really good.Thanks Emeril.Love your shows and spices.
By kerrirae19_10064185
Corinth, TX
on July 25, 2010
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I used this recipe as a filling for a profiterole, and it turned out AWESOME!! The vanilla bean is a must...I will never box pudding again!
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