Vanilla bean pudding

Yield: 4 servings

Measure Ingredient
¾ cup sugar
3.00 tablespoon cornstarch
3.00 cup half-and-half
4.00 \N egg yolks
1.00 tablespoon unsalted butter
1.00 \N vanilla bean; split
1.00 cup crushed vanilla wafers
2.00 cup raspberries
5.00 \N mint sprigs; for garnish

In a saucepan combine sugar and cornstarch. Stir in half-and-half.

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, about ½-cup capacity. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2159 broadcast 07-30-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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