"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Fruit Salad & Creamy Custard Recipe

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This recipe for Fruit Salad & Creamy Custard, by , is from Young Women's Christian Council Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
* *
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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