Fresh Fruit Salad with Creamy Custard

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

Custard:

• 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:

Directions

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.

SOURCE

Custard