Creamy Mini Fruit Desserts

1. 1

   You will need 6 cups or small ramekins.

2. 2

   Heat the milk with the 1/4 cup sugar and vanilla in a medium saucepan and simmer over low heat for 5 minutes.

3. 3

   In mixer bowl beat the 2 egg yolks and egg until blended.

4. 4

   Add 1/3 cup sugar, cornstarch and beat again until you have a soft and smooth mixture about 5 minutes.

5. 5

   Add 1/4 cup of the hot milk to the egg mixture and beating continuously so the eggs do not curdle.

6. 6

   Then pour egg mixture into hot milk and continue cooking over low heat stirring constantly 15 to 20 minutes, so no lumps are formed and the mixture will be smooth and thick.

7. 7

   When thickened add the butter and stir well.

8. 8

   Grind graham crackers in a food processor and pour 2 tablespoons in each ramekin, press them slightly with a spoon.

9. 9

   Divide egg mixture between the ramekins and let cool to room temperature, then add 2 tablespoons whipped topping, refrigerate for 20 minutes.

10. 10

    When cold decorate with fruits.

* Per serving · 4 servings · Values may vary.