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Raspberries
Raspberries and custard pie
Author:
Les Cultures de chez nous
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Preparation
45
Baking
30
Portions
12
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
2 cooked pie crust (or with graham cookie)
Custard :
375 ml (1 cup) of milk
125 ml (1/2 cup) of sugar
15 ml (2 tablespoons) of flour
2 eggs yolk
2,5 ml (1/2 teaspoon) of vanilla
Raspberries garnishing :
1 package of raspberry Jell-o (about 85 ml (85 gr))
500 ml (2 cups) of boilling water
190 ml (3/4 cup) of sugar
30 ml (2 tablespoons) of cornstarch (diluted with little of cold water)
500 ml (2 cups) or more of fresh or frozen raspberries
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Raspberries and custard pie
From
Sep 24
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Jan 01
Preparation
For the custard :
Microwave milk.
Whisk eggs, sugar and vanilla in a medium size casserole or in a bain-marie. Add flour and mix until obtaining a smooth mixture.
Sowly pour small quantities of warm milk over the sugar and eggs mixture.
Cook at medium-low heat (or with a bain-marie) while constantly keeping an eye on it, until it thickers.
Pour the preparation over pre-cooked pie crusts.
Raspberries garnishings :
Boil all-together water, sugar and Jell-o. When boiling, add raspberries.
Let boil again. When bring up to a boil, add diluted cornstarch and remove from heat.
Pour it over the crust where there is already custard.
Refrigerate for about 12 hours to solidify.
Chef's notes
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