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Custard and Raspberry Parfait

2 pints black or red raspberries
3 c. whole milk
8 large egg yolks
2/3 c. sugar
1/4 c. cornstarch
1/4 t. salt
1 T. butter
1/2 T. dry orange rind or 1 T. fresh orange rind
1 t. vanilla

Heat milk in saucepan till hot but not boiling. While the milk is heating, in a heat-proof bowl combine egg yolks, sugar, cornstarch and salt with a whisk until smooth. When milk is hot enough, add one cup of the milk in a stream to the egg mixture, whisking constantly. Once thoroughly blended, pour in the rest of the milk. Return the liquid to the saucepan and heat over medium-low heat, stirring constantly until thickened, about 10 minutes - the temperature of the custard should be 170 degrees - do not allow it to boil. Immediatly force custard through a fine-mesh sieve into a clean bowl. Cover with plastic or wax paper  on the custard's surface. Chill until cold and thickened, 3 hours minimum.

Wash and drain your raspberries. Toss with a light sprinkling of honey and sugar. Set aside till custard is ready to serve. Layer custard and berries into parfait glasses and serve. Enjoy!

(Anna Tulou)

Custard and Raspberry Parfait