Vanilla CrEme

Directions

1. 1
   Combine cornstarch and brown sugar in heavy 2-quart saucepan; stir until well mixed.
2. 2
   Add milk and half & half; stir until well mixed.
3. 3
   Cook over medium heat, stirring constantly and scraping bottom of pan, until mixture thickens and begins to boil (12 to 14 minutes).
4. 4
   Remove from heat.
5. 5
   Beat egg yolks in small bowl.
6. 6
   Very slowly pour 1 1/2 cups hot milk mixture into egg yolks, whisking constantly.
7. 7
   Slowly pour egg mixture back into hot milk mixture in saucepan, whisking constantly.
8. 8
   Cook over medium-low heat, whisking constantly, until mixture thickens and begins to boil (2 to 3 minutes).
9. 9
   Immediately, remove from heat.
10. 10
    Stir in butter and French vanilla flavoring blend.
11. 11
    Divide custard among 6 individual serving dishes.
12. 12
    Cover; refrigerate at least 30 minutes or until serving time.
13. 13
    Garnish with fresh berries and mint leaves, if desired.
14. 14
    Recipe Tip: It is important to slowly add the hot milk mixture to the egg yolks and stir constantly to prevent the eggs from curdling.