Raspberry Cup Custard with Graham Cracker Crust

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<mx2 source= " MasterCook 5.0 " date= " November 04, 2000 " >

<Summ>

<Nam>

Raspberry Cup Custard With Graham Cracker Crust

</Nam></Summ>

<RcpE name= " Raspberry Cup Custard With Graham Cracker Crust " author= " Bobby

Flay " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Raspberry Cup Custard With Graham Cracker Crust

 

Recipe By :Bobby Flay

Serving Size : 4 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup graham cracker crumbs

1/2 cup plus 2 tablespoons sugar

5 tablespoons unsalted butter -- melted

2 cups heavy cream

6 large egg yolks

1 tablespoon vanilla extract

1 tablespoon dark rum

36 fresh raspberries

sugar -- for glazing (optiona

 

Preheat the oven to 300 degrees and set a rack in the middle.

 

In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar,

and the melted butter. Divide the mixture among 4

(1-cup) custard cups and press down to form a crust on the bottom.

 

In a small saucepan over medium heat, combine the cream and 1 tablespoon of the

remaining tablespoon of sugar. Scald and remove from

the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of

sugar, vanilla, and rum. Whisk lightly, just to

combine.

 

Whisking lightly, gradually drizzle the scalded cream mixture into the egg

mixture to warm it without scrambling the eggs. Strain

the mixture and pour into custard cups. Place 6 raspberries in each cup, dunking

them so they are coated with custard.

 

Arrange the cups in a roasting pan and pour in hot water halfway up the sides.

Cover the pan with foil and bake for 30 to 40

minutes, or until the custards are set. Cool in the pan, then refrigerate,

covered, up to 2 days ahead.

 

If you like, sprinkle a light layer of sugar over each custard and place under a

preheated broiler for about 2 to 4 minutes,

watching that they don’t burn. Serve immediately after glazing. ]]]

 

Yield: 4 servings

 

Source:

" Cooking Live #9591 "

S(Formatted by):

" KES on 11/4/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 838 Calories (kcal); 68g Total Fat; (73% calories from fat); 8g

Protein; 48g Carbohydrate; 521mg Cholesterol; 185mg

Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 1

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 1440 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " graham cracker crumbs " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " plus 2 tablespoons sugar " unit= " cup " qty= " 1/2 " >

<INtI>

1440

</INtI>

</IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 5 " >

<IPrp>

melted

</IPrp>

</IngR>

<IngR name= " heavy cream " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " egg yolks " unit= " large " qty= " 6 " ></IngR>

<IngR name= " vanilla extract " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " dark rum " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fresh raspberries " qty= " 36 " ></IngR>

<IngR name= " sugar " >

<IPrp>

for glazing (optional)

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat the oven to 300 degrees and set a rack in the middle.

</DirT>

<DirT>

In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar,

and the melted butter. Divide the mixture among 4

(1-cup) custard cups and press down to form a crust on the bottom.

</DirT>

<DirT>

In a small saucepan over medium heat, combine the cream and 1 tablespoon of the

remaining tablespoon of sugar. Scald and remove from

the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of

sugar, vanilla, and rum. Whisk lightly, just to

combine.

</DirT>

<DirT>

Whisking lightly, gradually drizzle the scalded cream mixture into the egg

mixture to warm it without scrambling the eggs. Strain

the mixture and pour into custard cups. Place 6 raspberries in each cup, dunking

them so they are coated with custard.

</DirT>

<DirT>

Arrange the cups in a roasting pan and pour in hot water halfway up the sides.

Cover the pan with foil and bake for 30 to 40

minutes, or until the custards are set. Cool in the pan, then refrigerate,

covered, up to 2 days ahead.

</DirT>

<DirT>

If you like, sprinkle a light layer of sugar over each custard and place under a

preheated broiler for about 2 to 4 minutes,

watching that they don’t burn. Serve immediately after

glazing.

]]] & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009\

; & #009; & #009; & #009; & #009; & #009; & #009; & #009;

& #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #009; & #\

009; & #009;

</DirT>

<DirT>

Yield: 4 servings

</DirT>

</DirS>

<Srce>

Cooking Live #9591

</Srce>

<AltS label= " Formatted by " source= " KES on 11/4/00 " />

</RcpE></mx2>