RASPBERRY CUSTARD

Raspberry Custard image

Provided by Joan Acocella

Categories dessert

Time 1h

Yield Six servings

Number Of Ingredients 7

Ingredients

1 quart milk
3/4 cup sugar
8 large egg yolks
2 tablespoons vanilla extract
Pinch salt
1 pint raspberries (reserve 30 raspberries for garnish)
2 tablespoons mint leaves, cut in a chiffonade

Steps:

In a small, heavy saucepan, scald milk with sugar to dissolve. Cool to room temperature. Whisk in yolks with vanilla extract and salt. Pass through a fine strainer and pour into 5 shallow gratin dishes of about 6 ounces each. Set 6 berries in each dish.
Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set.
Meanwhile, place 1/2 pint raspberries in a blender or food processor and puree. Pass through a fine strainer and reserve.
When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 130 milligrams, Sugar 34 grams