Fresh Fruit Salad with Creamy Custard
mangoes, kiwis, milk, blackberries, sugar, egg yolks, butter, strawberries, vanilla
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 1 1/2 cups whole milk 2/3 cup sugar 6 large egg yolks 2 tablespoons unsalted butter, softened 1/2 teaspoon vanilla extract Place fruit into a large bowl and toss together.
Directions for Fresh Fruit Salad with Creamy Custard Recipe
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.
Read the full directions on Food Network
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