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Raspberry Custard Squares
2 cups crushed vanilla wafer crumbs
1/2 cup toasted chopped almonds or walnuts
1 tablespoon granulated sugar
1/3 cup butter, melted
2/3 cup granulated sugar
2 tablespoons cornstarch
2 cups milk
3 egg yolks
1/2 teaspoon vanilla extract
1 1/2 envelopes unflavored gelatine
1/3 cup cold water
2 (11 ounce) packages frozen unsweetened raspberries, thawed
1/2 cup granulated sugar
1 tablespoon lemon juice
1 cup whipping cream
Heat oven to 350 degrees F.
Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into an 8-inch square glass baking dish.
Bake for 10 to 15 minutes or until 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 extract.
Stir gelatine into cold water; let stand for 1 minute, then stir half of the mixture into custard.
Cover and set remaining gelatine 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 mash, remove seeds and make about 1 cup.
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 gelatine mixture until gelatine is dissolved.
Chill until consistency of raw egg whites.
Whip cream; fold into 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.
Makes 8 servings.
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