Recipe - Raspberry Custard Squares

CRUST
2 cup Vanilla wafer crumbs
One half cup Toasted chopped almonds or
walnuts
1 tablespoon Granulated sugar
1/3 cup Butter; melted

CUSTARD LAYER
2/3 cup Granulated sugar
2 tablespoon Cornstarch
2 cup Milk
3 Egg yolks
3 One half teaspoon Vanilla
1 One half Envelopes unflavoured
gelatin
1/3 cup Cold water

RASPBERRY LAYER
3 cup Rasberries; * See Note
One half cup Granulated sugar
1 tablespoon Lemon juice
1 cup Whipping cream

* 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
8inch (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 mediumlow 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 recipeludigest by Peg Baldassari Baldassari@compuserve.com on
Mar 18, 1998