Mothers Day Picnic Menu

Vanilla Bean Custard with Chambord and Strawberries
Makes 6 servings
  • ⅓ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon kosher salt
  • 1 vanilla bean
  • 3 cups whole milk
  • 3 large egg yolks
  • 1 tablespoon butter
  • 3 tablespoons Chambord raspberry liqueur, divided
  • 1½ cups strawberries, halved
  • Garnish: fresh mint sprigs
  1. Combine sugar, cornstarch, and salt in a medium saucepan, whisking to blend. Scrape vanilla bean; add seeds and bean to pan. Add milk. Bring to a boil over medium-high heat, whisking constantly until thickened. Remove vanilla bean.
  2. In a small bowl, whisk egg yolks until light in color. To temper egg yolks, slowly add one-third milk mixture from saucepan to yolks, whisking constantly. Add yolk mixture back to milk mixture in saucepan. Cook over medium heat 5 minutes or until thickened. Stir in butter and 2 tablespoons Chambord.
  3. Pour mixture into serving cups. Chill four hours or overnight.
  4. Combine remaining 1 tablespoon Chambord and strawberries; toss well. Top custard with strawberry mixture. Garnish with mint sprigs, if desired.