Raspberry Flummery Source: Country Home - August 1990
1/3 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 cups milk 1 egg yolk, beaten 2 teaspoons vanilla extract 2 cups fresh raspberries
Combine sugar, cornstarch and salt. Stir in milk. Cook and stir until thickened and bubbly. Stir a small amount into the egg yolk; return all to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla extract. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill. Remove plastic and garnish with berries before serving.
