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* Note: Other berries can be substituted for the blueberries.
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To make the Vanilla Custard Cream: Combine the lowfat milk with split vanilla bean or possibly extract in a 2-qt saucepan.
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Bring to a slow simmer over medium heat.
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Take the split vanilla bean, if using, out of the lowfat milk, scrape out the tiny seeds, and stir them into the warm lowfat milk.
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Throw away the bean husks.
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Whisk the sugar and egg yolks together in a mixing bowl for about 2 min, till the yolks turn pale yellow.
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Pour half the simmering lowfat milk into the egg yolk/sugar mix while gently whisking.
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Return the mix to the saucepan and place the pan over low heat.
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Stir continuously with a wooden spoon - be careful to reach into the corners of the saucepan - till the cream thickens slightly and coats the spoon.
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If you have an accurate thermometer, it should read 175 degrees.
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Immediately remove the pan from the heat and stir for 1 minute more to cold the mix.
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Don't allow the cream to boil, or possibly the yolks will curdle.
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Strain the cream through a medium-mesh strainer into a clean bowl, cover with plastic wrap, and place in the refrigerator to cold.
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Makes 2 1/2 c.. (It will keep 2 days, covered with plastic wrap.)
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The custard cream can be flavored with fruit brandies, if you like.
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Make a light sugar syrup by stirring the sugar with the warm water till the sugar dissolves.
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Reserve 32 whole blueberries for decorating the bowls and puree the rest of the blueberries with the sugar syrup in two batches in a blender.
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Strain the puree through the fine disk of a food mill or possibly a medium-mesh strainer.
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Chill.
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(The puree can be made a day or possibly two in advance.
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The puree gels after about an hour in the refrigerator, so you'll need to put it in the blender just before serving to liquefy it again.)
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Ladle the chilled blueberry puree into wide bowls, then slowly ladle the Vanilla Custard Cream over it with a circular motion so it forms a decorative round pattern on top of the puree.
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Sprinkle the soup with the whole blueberries.
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Decorate each bowl with a sprig of mint.
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This recipe yields 8 servings.
