Molded Scarlet Custard

Name: Molded Scarlet Custard
Cuisine: French
Ingredients: Pinch of salt; 2 teaspoons unflavored gelatin; 6 large egg yolks; 6 tablespoons granulated sugar; 1½ cups milk or cream of your choice, scalded; 1½ cups milk or cream of your choice, scalded; 1 tablespoon finely grated lemon rind; Fresh lemon juice; One 10-ounce bag frozen raspberries in syrup, thawed and drained (reserve half the syrup); One 10-ounce bag frozen raspberries in syrup, thawed and drained (reserve half the syrup); 2 teaspoons neutral oil (such as canola or corn); 2 teaspoons neutral oil (such as canola or corn); 2 teaspoons neutral oil (such as canola or corn); 2 tablespoons water

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This was always a favorite of the children in our family, the scarlet raspberry custard being extremely attractive to curious little eyes and fingers.

Ingredients

1 tablespoon finely grated lemon rind
1½ cups milk or cream of your choice, scalded

Europe
France
Dessert

Method

Infuse the lemon rind for 1 hour in the scalded milk. Make a custard with the egg yolks, sugar, salt, and milk following the directions. Melt the gelatin in the water and add to the hot custard.

Rub six 3-ounce custard cups with the oil over their whole inner surface. Strain an equal amount of custard into the cups and chill.

Place the ras