Vanilla CrEme

1. 1

   Combine cornstarch and brown sugar in heavy 2-quart saucepan; stir until well mixed.

2. 2

   Add milk and half & half; stir until well mixed.

3. 3

   Cook over medium heat, stirring constantly and scraping bottom of pan, until mixture thickens and begins to boil (12 to 14 minutes).

4. 4

   Remove from heat.

5. 5

   Beat egg yolks in small bowl.

6. 6

   Very slowly pour 1 1/2 cups hot milk mixture into egg yolks, whisking constantly.

7. 7

   Slowly pour egg mixture back into hot milk mixture in saucepan, whisking constantly.

8. 8

   Cook over medium-low heat, whisking constantly, until mixture thickens and begins to boil (2 to 3 minutes).

9. 9

   Immediately, remove from heat.

10. 10

    Stir in butter and French vanilla flavoring blend.

11. 11

    Divide custard among 6 individual serving dishes.

12. 12

    Cover; refrigerate at least 30 minutes or until serving time.

13. 13

    Garnish with fresh berries and mint leaves, if desired.

14. 14

    Recipe Tip: It is important to slowly add the hot milk mixture to the egg yolks and stir constantly to prevent the eggs from curdling.

No additional tips available.