Raspberry custard squares

8 Servings

Ingredients

Quantity Ingredient
2 cups Vanilla wafer crumbs
½ cup Toasted chopped almonds or walnuts
1 tablespoon Granulated sugar
⅓ cup Butter; melted
⅔ cup Granulated sugar
2 tablespoons Cornstarch
2 cups Milk
3 Egg yolks
3½ teaspoon Vanilla
1½ Envelopes unflavoured gelatin
⅓ cup Cold water
3 cups Rasberries; * See Note
½ cup Granulated sugar
1 tablespoon Lemon juice
1 cup Whipping cream

Directions

CRUST

CUSTARD LAYER

RASPBERRY LAYER

* 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 <Baldassari@...> on Mar 18, 1998

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