Vanilla Bean Custard Samplers

1. 1

   Place half & half in 2-quart heavy saucepan.

2. 2

   Split vanilla beans lengthwise with sharp knife; add to half & half.

3. 3

   Cook over low heat 10-15 minutes or until heated through.

4. 4

   Remove from heat; cool 30 minutes.

5. 5

   Remove vanilla beans from half & half.

6. 6

   Using the back side of table knife, scrape seeds from pods.

7. 7

   Place seeds into half & half.

8. 8

   Discard pods.

9. 9

   Combine sugar and cornstarch in another 2-quart heavy saucepan; mix well.

10. 10

    Gradually whisk in half & half mixture.

11. 11

    Cook over medium heat, stirring constantly, 7-9 minutes or until mixture thickens and comes to a boil.

12. 12

    Remove from heat.

13. 13

    Place egg yolks in bowl; stir half of hot custard mixture into egg yolks.

14. 14

    Stir egg yolk mixture back into remaining custard mixture in saucepan.

15. 15

    Cook over medium heat, stirring constantly and scraping sides and bottom of pan, 1-2 minutes or just until mixture boils.

16. 16

    Do not overcook.

17. 17

    Spoon custard into 8 small glasses or serving dishes.

18. 18

    Top each with berries or shaved chocolate, if desired.

19. 19

    Sprinkle with raw sugar, if desired.

20. 20

    Cover; refrigerate 2 hours until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.