Recipe courtesy of Gale Gand
Show: Sweet Dreams
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Raspberry mash:

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Frozen Orange-Vanilla Pie

Recipe courtesy of Food Network Kitchen

Creme Anglaise (Vanilla Custard Sauce)

Recipe courtesy of City Tavern

Orange-Vanilla Frozen Custard

Recipe courtesy of Food Network Kitchen

Pineapple Salad with Vanilla Custard Sauce

Recipe courtesy of Katie Lee

Brioche Tea Sandwiches with Vanilla Custard and Rose Petals

Recipe courtesy of Gale Gand

Pear and Pistachio Cake with Belle de Brillet and Vanilla Custard

Recipe courtesy of Joey Campanaro

Hazelnut Custards

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword