Tuesday, March 15, 2011

Fresh Fruit Salad with Creamy Custard

  • 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

For the fruit:

  • Place fruit into a large bowl and toss together.

For the custard:


In a medium saucepan over medium heat, whisk milk and sugar constantly.
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.)
Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. Place in refrigerator to cool.
Drizzle over fruit and serve.


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