Chiboust Cream with Raspberries

Procedure

1. Combine the milk and sugar and bring to a boil, stirring to dissolve the sugar.
2. Whip the egg yolks with the second quantity of sugar. Stir in the cornstarch.
3. Temper the egg mixture with half of the hot milk. Pour this mixture back into the pan with the remaining milk. Return to a boil and boil for 1 minute, until thickened.
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