Side Pannel
Raspberry Custard Squares
Raspberry Custard Squares
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- -----------------------------------CRUST-----------------------------------
- 2 c Vanilla wafer crumbs
- 1/2 c Toasted chopped almonds or
- -walnuts
- 1 tb Granulated sugar
- 1/3 c Butter; melted
Directions
CUSTARD LAYER
2/3 c Granulated sugar
2 tb Cornstarch
2 c Milk
3 Egg yolks
3 1/2 ts Vanilla
1 1/2 Envelopes unflavoured
-gelatin
1/3 c Cold water
RASPBERRY LAYER
3 c Rasberries; * See Note
1/2 c Granulated sugar
1 tb Lemon juice
1 c Whipping cream
* Frozen, unsweetened, thawed.
Serve this dessert with whole fresh raspberries in the summer or, in
winter, puree frozen raspberries to serve as a sauce.
Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into
8-inch (2 L) square glass baking dish. Bake in 350 F (180 C) oven for 10 to
15 minutes or until fragrant and lightly browned. Let cool on rack.
Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch;
whisk in milk and cook over medium-low heat, stirring constantly, for 5 to
10 minutes or until slightly thickened and smooth. In bowl, whisk egg
yolks; stir in half of the hot milk mixture. Return egg yolk mixture to
pan; cook, stirring constantly, for about 3 minutes or until thickened.
Remove from heat; stir in vanilla.
Stir gelatin into cold water; let stand for 1 minute, then stir half of the
mixture into custard. Cover and set remaining gelatin mixture aside for
raspberry layer. Lay plastic wrap directly on surface of custard; let cool.
Pour over crust and refrigerate until set, about 2 hours.
Raspberry Layer: Press raspberries through food mill or fine sieve to mask,
remove seeds and make about 1 cup (250 mL). Transfer to small saucepan; add
sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar.
Remove from heat; stir in lemon juice and reserved gelatin mixture until
gelatin is dissolved. Chill until consistency of raw egg whites.
Whip cream; fold in raspberry mixture. Spread over custard; cover and
refrigerate until set, about 4 hours. (Dessert can be covered and
refrigerated for up to 2 days.) Cut into squares to serve with forks.
Makes 8 servings.
To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for
5 to 7 minutes or until golden.
2/3 c Granulated sugar
2 tb Cornstarch
2 c Milk
3 Egg yolks
3 1/2 ts Vanilla
1 1/2 Envelopes unflavoured
-gelatin
1/3 c Cold water
RASPBERRY LAYER
3 c Rasberries; * See Note
1/2 c Granulated sugar
1 tb Lemon juice
1 c Whipping cream
* Frozen, unsweetened, thawed.
Serve this dessert with whole fresh raspberries in the summer or, in
winter, puree frozen raspberries to serve as a sauce.
Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into
8-inch (2 L) square glass baking dish. Bake in 350 F (180 C) oven for 10 to
15 minutes or until fragrant and lightly browned. Let cool on rack.
Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch;
whisk in milk and cook over medium-low heat, stirring constantly, for 5 to
10 minutes or until slightly thickened and smooth. In bowl, whisk egg
yolks; stir in half of the hot milk mixture. Return egg yolk mixture to
pan; cook, stirring constantly, for about 3 minutes or until thickened.
Remove from heat; stir in vanilla.
Stir gelatin into cold water; let stand for 1 minute, then stir half of the
mixture into custard. Cover and set remaining gelatin mixture aside for
raspberry layer. Lay plastic wrap directly on surface of custard; let cool.
Pour over crust and refrigerate until set, about 2 hours.
Raspberry Layer: Press raspberries through food mill or fine sieve to mask,
remove seeds and make about 1 cup (250 mL). Transfer to small saucepan; add
sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar.
Remove from heat; stir in lemon juice and reserved gelatin mixture until
gelatin is dissolved. Chill until consistency of raw egg whites.
Whip cream; fold in raspberry mixture. Spread over custard; cover and
refrigerate until set, about 4 hours. (Dessert can be covered and
refrigerated for up to 2 days.) Cut into squares to serve with forks.
Makes 8 servings.
To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for
5 to 7 minutes or until golden.
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