Raspberry Custard Squares

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Raspberry Custard Squares Ingredients

CRUST	3 Egg yolks
2 c Vanilla wafer crumbs	3 1/2 ts Vanilla
1/2 c Toasted chopped almonds or	1 1/2 Envelopes unflavoured
1 tb Granulated sugar	1/3 c Cold water
1/3 c Butter; melted	RASPBERRY LAYER
CUSTARD LAYER	3 c Rasberries; * See Note
2/3 c Granulated sugar	1/2 c Granulated sugar
2 tb Cornstarch	1 tb Lemon juice
2 c Milk	1 c Whipping cream

Instructions for Raspberry Custard Squares

* 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. Typos and Busting courtesy of Peg Baldassari, March 18, 1998. Recipe by: Canadian Living Posted to recipelu-digest by Peg Baldassari on Mar 18, 1998

Main Ingredient: RaspberryCuisine: Uncategorized

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