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, 12-14 minutes or until mixture thickens and begins to boil.

4. 4

   Remove from heat.

5. 5

   Beat egg yolks in 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, 2-3 minutes or until mixture thickens and begins to boil.

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

    *Substitute 2 teaspoons vanilla.

No additional tips available.