Fresh Fruit Salad with Creamy Custard

Ingredients

• 1 quart blackberries 
• 0.5 quart blueberries 
• 6 large egg yolks 
• 8 servings place fruit into a bowl and toss together 
• 6  kiwis peeled chopped
• 2  mangoes cored ripe peeled sliced
• 1  melon cored peeled chopped
• 1 quart strawberries hulled quartered
• 0.7 cup sugar 
• 2 tablespoons butter unsalted softened
• 0.5 teaspoon vanilla extract 
• 1.5 cups milk whole

Equipment

• bowl
• sauce pan
• whisk

Directions

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.
3. 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.)
4. Remove from heat and melt the butter into custard.
5. Add vanilla. Immediately strain the custard into a small bowl.
6. Place in refrigerator to cool.
7. Drizzle over fruit and serve.