Vanilla Bean Custard over Fresh Fruit Bowls

When the weather gets HOT, I crave fresh fruit.  Especially pineapple and strawberries.  I usually eat my fruit with vanilla yogurt, but this time, I wanted to spice things up a bit.  A vanilla bean custard was calling my name.

It turned out even better than I hoped and it tastes DIVINE.  It is rich and creamy and absolutely addicting drizzled over fruit.  I think it has just the right amount of sugar to make it sweet, but not too much that it is overwhelming when eaten with sweet fruit.  I made a fruit bowl with some apples, kiwis, strawberries, nectarines, mangoes and pineapple and it was a perfect Saturday afternoon snack.  

I can imagine this custard sauce would also be amazing on other desserts like a warm brownie with ice cream.  Or drizzled over strawberry shortcake or a banana walnut blondie.  mmm . . . I'm getting ideas here.    

This is a perfect light and refreshing snack after a long day at the Pool or Zoo or Park or whatever.

This is the vanilla bean paste that I love.  It is sweeter than other brands I have tried and it has a really good vanilla flavor.  

Vanilla Bean Custard

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. milk
1/2 c. sugar
2 tsp. cornstarch
pinch of salt
1 Tbl. vanilla bean paste
4 egg yolks

Whisk together the sugar, cornstarch and salt; add to a medium saucepan.  Slowly whisk in the milk and heat over medium heat.  Stir in the vanilla bean paste.  Once mixture is warm and begins to steam, beat egg yolks in a small bowl.  Slowly drizzle 1/2 cup of warmed milk mixture into the beaten egg yolks, whisking constantly.  Then, add egg mixture to remaining milk in the pan, while whisking constantly.    

Continue cooking over medium heat until mixture thickens, about 10-15 minutes, stirring occasionally.  When it's done, mixture will coat the back of a wooden spoon and if you run the back of another spoon down it, the line will remain and won't run back together.  Remove from heat.  Pour mixture into a medium bowl and place a piece of plastic wrap directly on the surface.  Refrigerate until completely cool.  Serve with fresh fruit or drizzle over a warm brownie topped with ice cream.  Keep refrigerated and eat within four days.   

Jenn's Notes: If you want to enhance the vanilla flavor even more, add 1 teaspoon of vanilla extract.