Recipe for Raspberry Custard Squares


    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

    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 gelatin
    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

    Preheat 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 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 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 gelatin mixture until gelatin 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.