Vanilla Bean Pudding

Directions

1. 1
   In a saucepan combine sugar and cornstarch.
2. 2
   Stir in half-and-half.
3. 3
   Scrape the seeds from the vanilla bean and add to the half and half.
4. 4
   Reserve the bean for another use.
5. 5
   Cook, stirring, over medium heat until mixture thickens.
6. 6
   In a small bowl beat egg yolks.
7. 7
   Gradually add half of cream mixture to yolks, stirring constantly.
8. 8
   Return egg mixture to saucepan and heat just to simmering.
9. 9
   Reduce heat and simmer 2 minutes more, stirring all the while.
10. 10
    Remove from heat and stir in butter.
11. 11
    Pour custard into 4 small ramekins, about1/2 cup capacity.
12. 12
    Top each with vanilla wafers and raspberries.
13. 13
    Cover with plastic wrap and refrigerate until ready to serve.
14. 14
    Garnish with mint leaves.