Title: Vanilla Bean Pudding
Categories: New imports, Desserts
Yield: 1 Servings

3/4 c Sugar
3 tb Cornstarch
3 c Half-and-half
4 Egg yolks
1 tb Unsalted butter
1 Vanilla bean split
1 c -- crushed vanilla wafers
2 c Raspberries
5 Mint sprigs,; for garnis

In a saucepan combine sugar and cornstarch. Stir in half-and-half. Cook,
stirring, over medium heat until mixture thickens. In a small bowl beat egg
yolks. Gradually add half of cream mixture to yolks, stirring constantly.
Return egg mixture to saucepan and heat just to simmering. Reduce heat and
simmer 2 minutes more, stirring all the while. Remove from heat and stir in
butter. Pour custard into 4 small ramekins, about 1/2 cup capacity. Top
each with vanilla wafers and raspberries. Cover with plastic wrap and
refrigerate until ready to serve. Garnish with mint leaves.

Yield: 4 serving
Recipe By : ESSENCE OF EMERIL SHOW

Posted to MC-Recipe Digest V1 #227

Date: Fri, 27 Sep 1996 09:26:19 -0700

From: "Rowaan@ix.netcom.com"