Fresh fruit salad with creamy custard

  • 6 kiwis, peeled and chopped
  • 2 ripe mangoes, peeled, cored, and sliced
  • 1 melon, peeled, cored, and chopped
  • 400g strawberries, hulled and quartered
  • 400g blackberries
  • 200g blueberries
  • For the custard
  • 335ml whole milk
  • 150g sugar
  • 6 large egg yolks
  • 30g unsalted butter, softened
  • 1/2 tsp vanilla extract
1) In a medium saucepan over medium heat, whisk milk and sugar constantly.

2) 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.)

3) Remove from heat and melt the butter into custard. Add vanilla. Immediately strain the custard into a small bowl. Place in refrigerator to cool.

4) Drizzle over fruit and serve.

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