Mixed Berry Salad with Vanilla Custard
- For Custard
- 250 milliliters milk
- 250 milliliters Whipped cream (or a total of 500 ml of milk)
- 1 Vanilla bean
- 5 egg yolks
- 60 grams sugar (plus more, a total of more than 100 grams)
Combine milk, cream and halved vanilla bean. Bring to a boil and remove from heat.
Beat yolks with sugar in a bowl until creamy. Slowly add warm cream and milk into egg yolk mixture, pour everything back into pot and cook on low heat while stirring constantly. Do not boil. Remove vanilla bean.
Pour custard into a sauceboat, cool and sprinkle cream surface thinly with sugar to prevent skin from forming.
Prepare berry salad. Rinse and dry all fruit. Hull strawberries and halve or quarter them, depending on size. Keep currants on their stems. Combine all fruit with lemon juice and vanilla sugar.
Place custard into 4 bowls, top with berry salad and garnish with raspberry leaves. Serve.