Raspberry Custard
A luxurious historical dessert that blends the tart brightness of fresh raspberries with the richness of a traditional custard. Fresh berries are gently stewed with sugar to release their juices, then thickened with egg yolks and heavy cream for a velvety, spoonable texture. Enhanced with a splash of lemon juice, this chilled treat offers a perfect balance of sweet, creamy, and tangy flavors.
Ingredients
- 4 cups Fresh raspberries (Quantity estimated to yield approx. 1 lb (half seer) of pulp/juice after processing.)
- 1/2 cup Granulated sugar (Quantity estimated (original says 'sufficient'). Adjust to taste.)
- 3 yolks Egg yolks (Originally '3 eggs' dal' (yolks).)
- 2 lemons Lemon juice (Juice of 2 lemons.)
- 2 cups Heavy cream (Originally 'half a seer' of 'thick cream'. 2 cups is approx. half a seer.)
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Instructions
- 1Clean the fresh raspberries gently with a soft cloth. Place them in an enamel saucepan and crush them thoroughly. Sprinkle sufficient sugar over the crushed berries.
- 2Place the saucepan over low heat (embers) just until the juices are released. Remove from heat. Weigh or measure the mixture; you should have approximately half a seer (about 1 pound or 2 cups) of raspberry mixture.
- 3In a separate bowl, beat the three egg yolks vigorously with a fork until they are thin and well-mixed. Combine the beaten yolks, the juice of two lemons, and the heavy cream.
- 4Add the cream and egg mixture to the raspberry mixture in the enamel vessel. Cook over low heat, stirring constantly ('ghuntvu'), until the mixture thickens into a custard consistency. Do not let it boil vigorously.
- 5Remove from heat and allow to cool. Once cooled, pour into serving glasses. For best results, chill the glasses in ice or a refrigerator before serving.
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