Festive Vanilla Custard Cups

Directions

• In a medium heat-proof mixing bowl, whisk together cornstarch, sugar and salt.
• Add the egg yolks and continue whisking until the mixture is smooth and pale in color.
• In a medium saucepan over medium-low heat, bring the cream and milk to a simmer stirring occasionally to prevent scorching.
• As soon as the cream and milk come to a boil, remove the pan from the heat. Place a damp towel under your mixture bowl to prevent it from sliding. Temper the egg yolks by slowly pouring the hot milk and cream into the yolk mixture a splash at a time into your mixing bowl, while whisking constantly with your other hand.
• Pour the custard back into the saucepan and continue to cook over medium-low heat, whisking constantly until the custard begins to simmer and thicken (about 5 minutes). Once it begins to gently bubble, continue to stir for 30 seconds to cook out the starch.
• Remove the custard from the heat, and whisk in cubes of butter until melted and completely incorporated. Stir in the Vanilla extract.
• Pour the custard into a fine-mesh strainer into a medium bowl. Cover with plastic wrap directly on the surface of the custard. Refrigerate until cool (at least 2 hours).
• To serve, whisk the custard until smooth and separate into 8 glasses (I picked up these beautiful plastic dessert glasses from Amazon). Garnish with a raspberry, a small bunch of mint leaves, and a snowflake sugar cookie for a festive holiday look.