Dessert Recipes

Raspberry Custard Squares

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Yield: 8 servings



  • 2 cups crushed vanilla wafer crumbs
  • 1/2 cup toasted chopped almonds or walnuts
  • 1 tablespoon granulated sugar
  • 1/3 cup butter, melted

Custard Layer

  • 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

Raspberry Layer

  • 2 (11 ounce) packages frozen unsweetened raspberries, thawed
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup whipping cream


  1. Heat oven to 350 degrees F.


  1. In a bowl, combine crumbs, almonds and sugar; mix in butter. Pat into an 8-inch square glass baking dish.
  2. Bake for 10 to 15 minutes or until lightly browned.
  3. Let cool on rack.

Custard Layer

  1. 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.
  2. In bowl, whisk egg yolks; stir in half of the hot milk mixture.
  3. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened.
  4. Remove from heat; stir in vanilla extract.
  5. Stir gelatine into cold water; let stand for 1 minute, then stir half of the mixture into custard.
  6. Cover and set remaining gelatine mixture aside for raspberry layer.
  7. Lay plastic wrap directly on surface of custard; let cool.
  8. Pour over crust and refrigerate until set, about 2 hours.

Raspberry Layer

  1. Press raspberries through food mill or fine sieve to mash, remove seeds and make about 1 cup.
  2. Transfer to small saucepan; add sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar.
  3. Remove from heat; stir in lemon juice and reserved gelatine mixture until gelatine is dissolved.
  4. Chill until consistency of raw egg whites.
  5. 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.)
  6. Cut into squares to serve.

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