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

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

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.

From Paula Deen

This entry was posted in cooking, eat, eating, eating habits, food, home cooking, paula deen, people, recipes, things, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

6 Responses to Fresh fruit salad with creamy custard

  1. Joy says:

    I sure wish I had the stuff to make this right now. It looks so good. I’ll bet that custard sauce is really good. Vicki, you should have a double helping 🙂

  2. Perfect for summer. Looks great!

  3. Ellen says:

    Only for the custard, it is already yummie!

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