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.