Fresh Fruit Salad with Creamy Custard (Paula Deen) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ingredients:
6 kiwis, peeled and chopped |
2 ripe mangoes, peeled, cored, and sliced |
1 melon, peeled, cored, and chopped |
1 quart strawberries, hulled and quartered |
1 quart blackberries |
1/2 quart blueberries |
1 1/2 cups whole milk |
2/3 cup sugar |
6 large egg yolks |
2 tablespoons unsalted butter, softened |
1/2 teaspoon vanilla extract |
place fruit into a large bowl and toss together. |
Directions:
1. In a medium saucepan over medium heat, whisk milk and sugar constantly.
2. In a medium bowl, whisk together the egg yolks. Slowly incorporate the hot milk into the egg mixture. Return the mixture to the saucepan. Heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly. (It should be thick enough to coat the back of a spoon. Do not let the mixture come to a simmer or the eggs will curdle.)
3. Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. Place in refrigerator to cool.
4. Drizzle over fruit and serve.
|
|