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Christmas Custard

eggs, christmas

1 tablespoon cornstarch
2/3 cup granulated sugar
salt
2 cups milk
1 piece (2 inch) vanilla bean; or
1 teaspoon vanilla extract
3 eggs
6 egg yolks
1 package (15-oz) frozen raspberries
3 kiwi fruit
1/2 cup cream; whipped

In large heavy-bottomed saucepan, blend cornstarch with sugar and a little salt. Whisk in milk and light cream; add vanilla bean (if using vanilla extract, do not add until custard is cool) and, stirring constantly, bring to simmer over moderate heat. Simmer, uncovered, stirring frequently, for 10 minutes to cook cornstarch and to develop vanilla flavor. Reduce heat to low. Beat eggs and egg yolks until smooth; blend in 1 cup of the hot milk, then whisk egg mixture back into hot milk in saucepan. Stirring constantly with whisk, cook until custard is thick and smooth, about 5 to 8 minutes. Remove from heat and let cool. A quick way to do this is to set the saucepan in a sink of ice cubes and cold water. Whisk custard periodically as it cools. Remove vanilla bean or stir in vanilla extract if using. ( A vanilla bean can be used over and over again until it is no longer fragrant.) The custard can be made and refrigerated, covered with a sheet of plastic wrap directly on its surface, for 1 to 2 days. About 3 hours before serving, unwrap raspberries and thaw at room temperature in sieve. Berries keep their shape better if served while still slightly icy. (Save any juice that drains off for fruit, salads or punch.) Peel and slice kiwi fruit. Set aside about 15 of the most perfect raspberries and 12 slices of the kiwi fruit for garnish. Set the garnishing berries on paper towels to drain. In 8 cup glass or crystal bowl, layer custard with remaining raspberries and kiwi fruit, finishing off with a layer of custard. Arrange 12 kiwi fruit slices in an "S" across top of custard and garnish with the perfect raspberries. For an extra lavish touch, pipe or spoon whipped cream among berries and kiwi fruit. Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates

Contributor: Canadian Living Merry Christmas Cookbook

Yield: 8 servings

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