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@...
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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