• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Raspberry Custard Squares

  • Recipe Submitted by on

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


2/3 c Granulated sugar
2 tb Cornstarch
2 c Milk
3 Egg yolks
3 1/2 ts Vanilla
1 1/2 Envelopes unflavoured
1/3 c Cold water

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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