Christmas Custard With Fruit
|Granulated sugar||150 Milliliter (2/3 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Milk||500 Milliliter (2 Cups)|
|Light cream||500 Milliliter (2 Cups)|
|Raspberries||10 Ounce (1 Package, Iqf)|
|Whipping cream||125 Milliliter, whipped (1/2 Cup)|
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.
Serving size: Complete recipe
Calories 3606 Calories from Fat 2261
% Daily Value*
Total Fat 255 g392.3%
Saturated Fat 147.9 g739.6%
Trans Fat 0 g
Cholesterol 2528.6 mg842.9%
Sodium 923.3 mg38.5%
Total Carbohydrates 271 g90.2%
Dietary Fiber 22.6 g90.4%
Sugars 210.8 g
Protein 65 g130.2%
Vitamin A 156.3% Vitamin C 337.4%
Calcium 129.6% Iron 44.3%
*Based on a 2000 Calorie diet