Fresh Fruit with Almond Scented Creme

From Southern Lady Magazine

Fresh Fruit with Almond Scented Crème

2 cups half and half

1 cup chopped toasted almonds

½ cup honey

½ vanilla bean, split and scraped, seeds reserved

6 egg yolks

2 cups sliced fresh mango

1 ½ cups sliced fresh strawberries

 1 ½ cup sliced fresh peaches

1 cup sliced kiwi

Garnish: sliced toasted almonds, fresh min

In small saucepan, combine half and half, almonds, honey, vanilla bean, and vanilla bean seeds. Bring to a simmer over medium heat; do not boil. Remove from heat.

In medium bowl, whisk egg yolks until smooth. Whisking constantly, slowly pour 1 ½ cups hot half and half mixture into egg yolks. Whisking constantly, slowly pour egg mixture into remaining half and half mixture in saucepan. Return to medium heat; cook, stirring constantly, until temperature reaches 170 degrees on a candy thermometer.

Strain mixture through a fine mesh strainer into a medium bowl. Cool completely in an ice bath stirring frequently. Cover, and chill for at least 4 hours.

To serve divide custard among serving bowls and arrange fruit as desired. Garnish with sliced almonds and fresh mint if desired.