RASPBERRIES IN A CUSTARD CREAM

By stepjo7269

Pillsbury Fresh & Frosty Cookbook p. 81.

Ingredients

• Custard:
• 2 cups fresh raspberries
• 3 eggs, well beaten
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 1/4 cups half-and-half or milk
• 2 tablespoons orange juice
• Raspberry Sauce:
• 1 cup fresh raspberries
• 3 tablespoons sugar
• 2 teaspoons cornstarch
• 1 tablespoon orange juice
• Directions:
• ● In the top of a double boiler or heavy saucepan, combine eggs, 1/4 cup sugar and salt.
• Gradually add half-and-half.
• ● Cook over low heat, stirring constantly, until mixture coats metal spoon, about 6 minutes. (Do not boil.)
• ● Remove from heat; stir in 2 tablespoons orange juice; cover and refrigerate until cool.
• ● Puree 1 cup raspberries by pressing through a sieve or processing in food processor.
• ● In a small saucepan, combine 3 tablespoons sugar and cornstarch. Gradually add pureed raspberries; cook over medium heat until mixture thickens, stirring constantly.
• ● Remove from heat; stir in 1 tablespoon orange juice; cool.
• ● To serve, soon about 1/3 cup custard sauce onto each large dessert pate.
• ● Spoon 2 tablespoons raspberry sauce over custard sauce, making a decorative design as desired.
• ● Top with ½ cup raspberries.

Preparation

Step 1

200 calories/serving