Red Fruit Pudding with Vanilla Custard

Set aside 4 sprigs of currants. Strip the remaining currants from their stems and rinse. Rinse and hull the strawberries. Rinse the blackberries. In a saucepan combine 200 grams (approximately 7 ounces) red currants, the black currants, the blackberries, half the strawberries, sugar, and juice. Bring to a boil, stirring to dissolve the sugar, then reduce to a simmer and cook for a few minutes until the fruit gives off some of its juice. Pour the fruit through a sieve, pressing to release all the juice and leave the seeds behind. Return the mixture to the pan and bring to a boil. In a small bowl, dissolve the cornstarch in a little cold water and stir it into the pan with the fruit puree and boil, stirring all the while, until thickened, about 1 minute. Carefully fold in the remaining strawberries, briefly heat, pour into bowls and refrigerate. Before serving add the remaining currants.

For the custard: Split the vanilla bean lengthwise, scrape the seeds into a saucepan along with the bean, the milk and cream and bring to a boil.

In a bowl, beat the egg yolks with the sugar until thick and creamy.  Gradually whisk the hot milk mixture into the egg yolk mixture, then pour everything back into the saucepan and cook over low heat, stirring all the while until the custard thickens and coats the back of a spoon. Do not boil.