Raspberry Custard

I have noted that our raspberry bushes are really taking off. The perimeter of our deck is blooming with raspberries, and I cannot express enough how I love walking out there with my kids and picking fresh raspberries in the morning or evening hours. We were able to pick yet another large bowl of raspberries this past weekend (and last night for that matter), and instead of making another batch of raspberry syrup, I decided to make a raspberry custard. My kids just loved the creme brulee I made back in February, that I thought it was time to bring out the ramekins, and make some really simply dessert. These were super delicious, and refreshing, that I just can’t get enough of fresh raspberries!

Ingredients:

• 3 cups of fresh raspberries, washed, and strained to dry
• 1 cup of whole milk
• 1/3 cup of white sugar
• 3 large egg yolks
• 2 tsp vanilla extract
• 1/2 cup of all purpose flour
• pinch of salt
• 1 tbsp of cornstarch
• 1/3 cup of lemonade
• 1/2 cup of strawberry jam

Begin by getting out your blender, and combine the milk, sugar, eggs, vanilla, salt and flour, and mix thoroughly at high speed for 60 seconds. Add this mixture to your saucepan and cook over medium heat, stirring from time to time, until it comes to a boil. You will notice that it will really begin to thicken up. Set this aside and let cool.

Next, add your raspberries, cornstarch, lemonade, and jam to another saucepan, and mix well, cooking over medium heat until it becomes to thicken, and break down. Set this aside and let cool.

Gather your ramekins. Once the mixtures have cooled, pour the custard half way into each ramekin. You should have enough to fill eight ramekins. Add the cooled berry mixture to the top of each ramekin. Place on a baking tray and let set in the refrigerator for an hour before serving. Really refreshing, and a really nice texture from the custard.