Christmas Custard With Fruit Recipe
Landing upon a good Christmas Custard With Fruit recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. The Christmas Custard With Fruit holds a high place in the Canadian cuisine. The primary ingredient in this is Fruits. Christmas Custard With Fruit as a Dessert never fails to impress. This Christmas Custard With Fruit recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Summary
Ingredients
2/3 cup granulated sugar 150 mL
1 tbsp cornstarch 15 mL
Pinch salt
2 cups milk 500 mL
2 cups light cream 500 mL
3 eggs
6 egg yolks
1 tsp vanilla 5 mL
1 pkg IQF raspberries
3 kiwifruit
1/2 cup whipping cream, whipped 125 mL
Directions
In large heavy saucepan, blend sugar, cornstarch and salt; whisk in milk and light cream.
Bring to simmer over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes or until slightly thickened.
Reduce heat to low.
In bowl, beat eggs with egg yolks; whisk in 1 cup (250 mL) of the hot milk mixture, then return to pan.
Cook, whisking constantly, for about 4 minutes or until thickened and smooth.
Strain into bowl.
Stir in vanilla; let cool. (Custard can be covered with plastic wrap directly on surface and refrigerated for up to 2 days.)
About 3 hours before serving, thaw raspberries, reserving any juice for another use.
Set 15 aside on paper towel for garnish.
Peel and slice kiwifruit; set 12 slices aside for garnish.
In 8 cup (2 L) glass bowl, layer custard with raspberries and kiwifruit, finishing with custard.
Decoratively garnish with reserved raspberries and kiwifruit.
Pipe or spoon whipped cream (if using) among fruit.
Bring to simmer over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes or until slightly thickened.
Reduce heat to low.
In bowl, beat eggs with egg yolks; whisk in 1 cup (250 mL) of the hot milk mixture, then return to pan.
Cook, whisking constantly, for about 4 minutes or until thickened and smooth.
Strain into bowl.
Stir in vanilla; let cool. (Custard can be covered with plastic wrap directly on surface and refrigerated for up to 2 days.)
About 3 hours before serving, thaw raspberries, reserving any juice for another use.
Set 15 aside on paper towel for garnish.
Peel and slice kiwifruit; set 12 slices aside for garnish.
In 8 cup (2 L) glass bowl, layer custard with raspberries and kiwifruit, finishing with custard.
Decoratively garnish with reserved raspberries and kiwifruit.
Pipe or spoon whipped cream (if using) among fruit.
