Dec 12, 2009

Vanilla Custard with Fruit

This is undoubtedly my favorite item on the menu for our traditional Christmas brunch each year. I LOVE this dish! And I should point out that this isn't only a Christmas food. You could do this anytime, either as part of a breakfast, a brunch, or a dessert. It's a vanilla custard that you serve with fresh fruit.

In our family, we make the custard a day or two before our brunch. Then on the day we are going to serve it, we cut up fresh fruit into bite-sized chunks, which we arrange on a large plate or tray. Each person fills their dish with fruit and then pours the custard over the top. Or you could do more of a fondue approach, and let people skewer the chunks of fruit with toothpicks and dip it in the custard. But whatever you do, give this a try!

3 egg yolks.
1 1/4 cups light cream
3 tablespoons sugar
a few grains of salt
1 teaspoon vanilla

Fruit: bananas, oranges, apples, pineapple, grapes, pears, peaches, blueberries, etc.

Combine egg yolks, light cream, sugar, and salt in blender and blend thoroughly. Pour into top of double boiler and cook over boiling water, stirring constantly, until mixture coats the back of a metal spoon (about six minutes). Remove from heat and add vanilla. Cover with plastic wrap and chill overnight. Keep in mind that this is a thinnish custard, not a pudding. It should be a liquid, not a solid. Serve chilled custard with chunks of fresh fruit.

Note: This recipe makes a small batch of custard. I usually double or triple this recipe so that we can serve more people, or so that I have leftovers for myself. But when you make a larger batch of custard, you need to increase the cooking time. As it says above, the cooked custard should coat the back of a metal spoon.