Vanilla Bean Pudding
Source of Recipe
Emeril Lagasse
List of 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 raspberriesRecipe
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 1/2 cup capacity. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves. Yield: 4 servings
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