Ingredients:  

• 1 cup of milk 

• ½ vanilla bean, halved lengthwise and seeds scraped  

• 3 egg yolks 

• ¼ cup sugar 

• 2 tablespoons flour 

• 1 tablespoon framboise 

• ¼ cup heavy cream 

• 1-pound fresh raspberries  

• 1 (9 inch) prepared baked cookie crust 

Steps: 

1. Put the milk in a saucepan 

2. Split the vanilla bean, scraping the seeds into the milk, then drop into the pot 

3. Heat to a simmer, remove from heat caver, and set to infuse for 10 minutes  

4. In a bowl using an electric mixer, beat the yolks with the sugar until pale 

5. Beat in the flour 

6. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture  

7. Pour back into the saucepan, bring to a boil and cook 1 minute 

8. Remove from the heat and stir in the framboise 

9. Strain into a bowl, cover with plastic wrap, and set aside  

10. When chilled, whip the cream and gently fold it in 

11. Spread the pastry cream evenly in the base of the prepared cookie crust  

12. Arrange the raspberries over top