Title: Vanilla bean pudding
 Categories: New imports, Desserts
      Yield: 4 Servings
 
 
      3/4 c  sugar
        3 TB cornstarch
        3 c  half-and-half
        4    egg yolks
        1 TB unsalted butter
        1    vanilla bean  split
        1 c  -- crushed vanilla wafers
        2 c  raspberries
        5    mint sprigs, -- for garnis
  
  In a saucepan combine sugar and cornstarch. Stir in half-and-half.
  Cook, stirring, over medium heat until mixture thickens. In a small
  bowl beat egg yolks. Gradually add half of cream mixture to yolks,
  stirring constantly. Return egg mixture to saucepan and heat just to
  simmering. Reduce heat and simmer 2 minutes more, stirring all the
  while. Remove from heat and stir in butter. Pour custard into 4 small
  ramekins, about 1/2 cup capacity. Top each with vanilla wafers and
  raspberries. Cover with plastic wrap and refrigerate until ready to
  serve. Garnish with mint leaves.
  
  Yield: 4 serving