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Home Splenda Peanut Butter Cookies With White Chocolate

Berry Custard Recipe

Ingredients

How to make it

  • for the pastry cream:
  • Bring the half-and-half and vanilla to a boil in a small saucepan. Meanwhile, combine the egg yolks and sugar in a medium bowl with a whisk.
  • Add the flour to the yolks and mix it in well with the whisk.
  • Pour the hot half-and-half into the yolk mixture and whisk it in.
  • Pour the entire mixture back into the saucepan and bring it to a boil, whisking until it thickens.
  • Boil for 10 seconds longer, remove from the heat, and cool.
  • When ready to assemble the desserts, divide the cream among four 1/2-cup molds. (I didn't have molds so I used small bowls)
  • Cut each strawberry lengthwise into 6 to 8 slices and stand the slices up all around the edge of the molds so the tips extend a little beyond the edge.
  • Arrange a layer of raspberries on top of the cream in each mold inside the strawberry border.
  • Heat the raspberry jam for about 10 seconds in a microwave if it is too firm to use as a glaze and coat the berries with the jam.
  • Serve with cookies, if you like. (works well with vanilla wafers)

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The Cook

LindseyB Lincoln, Nebraska

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