Easy Vanilla Bean Custard with Fresh Raspberries

Vanilla Bean Custard with Raspberries

     Do you want something more along the lines of a custard but, don't have the time for making my traditional Pot de Creme?  Try my easier "stove-top" version.  This is a wonderful treat and even better when served with fresh fruit.  Raspberry, Blueberry and Peach are my top 3 fruit choices that compliment the rich vanilla bean taste in this custard. Make some!  As a Brand Ambassador for Rodelle, they provided me with their Vanilla Paste, which really brings this recipe to its full flavor potential. 
Enjoy! ~Diane 

Easy Vanilla Bean Custard (stove-top version) 

Ingredients: 
2 Cups Milk
2 Tablespoons Cornstarch
1⁄3 Cup Sugar
2 Eggs, lightly beaten
1 teaspoon **Rodelle Vanilla Paste

Directions: 

• In a small bowl, beat eggs lightly, set aside.
• Using a whisk, combine milk, cornstarch and sugar in a medium saucepan over medium heat on stove-top. Allow sugar to dissolve and the milk to scald (heating until tiny bubbles form around the edges of the pan).  Whisk to prevent clumping.
• Remove milk mixture from heat.
• Whisk in 2 tablespoons of the scalded milk mixture into the eggs (you are tempering the eggs)
• Then in a slow stream, whisk in the now tempered egg mixture into the milk mixture. 
• Immediately return the pan to heat, and whisk gently until the custard thickens, approximately 2-3 minutes.  Do not allow mixture to come to a boil. 
• Remove pan from heat and stir in vanilla paste, and strain the final custard through a fine mesh sieve into serving bowls, jars, or container.  
• Refrigerate before serving.  
• Top with your favorite fresh berries or sliced fruit before serving. 

Yield: Approx 3 cups

Recipe Note:  **Rodelle Vanilla Paste and other great baking essentials can be found on their website at www.rodellekitchen.com