Creamy Custard Dessert with Caramel Sauce

Step 1

In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, and 3 tbsp cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.

Step 2

In a small bowl, lightly beat the 3 egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.

Step 3

Return the saucepan to medium heat and cook, stirring constantly, until the custard is thick and coats the back of a spoon, about 2-3 minutes. Remove from heat and stir in 1 tsp vanilla extract.

Step 4

Divide the custard among 4 serving dishes. Let cool slightly, then refrigerate until set, at least 30 minutes. Just before serving, drizzle each with 1 tbsp caramel sauce and garnish with raspberries, an orange slice, and a grape if desired.

Step 5

Serve chilled or at room temperature. The custard should be smooth and creamy, with the caramel sauce flowing over the top.