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Raspberry Custard Squares

Ingredients

Crust

  • 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

Instructions

  1. Heat oven to 350 degrees F.
  2. Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into an 8-inch square glass baking dish.
  3. Bake for 10 to 15 minutes or until lightly browned.
  4. Let cool on rack.
  5. 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.
  6. In bowl, whisk egg yolks; stir in half of the hot milk mixture.
  7. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened.
  8. Remove from heat; stir in vanilla extract.
  9. Stir gelatine into cold water; let stand for 1 minute, then stir half of the mixture into custard.
  10. Cover and set remaining gelatine mixture aside for raspberry layer.
  11. Lay plastic wrap directly on surface of custard; let cool.
  12. Pour over crust and refrigerate until set, about 2 hours.
  13. Raspberry Layer: Press raspberries through food mill or fine sieve to mash, remove seeds and make about 1 cup.
  14. Transfer to small saucepan; add sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar.
  15. Remove from heat; stir in lemon juice and reserved gelatine mixture until gelatine is dissolved.
  16. Chill until consistency of raw egg whites.
  17. 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.)
  18. Cut into squares to serve.

Makes 8 servings.

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