INDIVIDUAL CREAM CUSTARD WITH RASPBERRY PUREE
(Serves 50)

FROM: DONNA MOLLENHAUER AND MY GOOD FRIEND, JAN.
(MEASUREMENTS FOR 6-8 IN PARENTHESES)

6 C. SUGAR (1 C.)

6 ENVELOPES OF UNFLAVORED GELATIN (1 ENVELOPE)

13-1/2 C. WHIPPING CREAM (2-2/3C.)

12 C. PLAIN YOGURT OR SOUR CREAM (2. C.)

6 TSP. VANILLA (1 TSP.)

30 OZ. FROZEN RASPBERRIES (5 0Z.)

6 OZ .RASPBERRY JAM (1 OZ.)

FRESH RASPBERRIES AND MINT FOR GARNISH

 

IN A SAUCEPAN, MIX THE SUGAR AND THE GELATIN.
STIR IN THE CREAM AND LET THE MIXTURE STAND FOR 5 MINUTES. ADD SUGAR.
HEAT GENTLY, STIRRING UNTIL SUGAR IS DISSOLVED.
CHILL 1 HOUR UNTIL SLIGHTLY THICKENED.
FOLD IN SOUR CREAM OR YOGURT AND VANILLA.
SPRAY CUSTARD CUPS WITH PAM.
POUR IN MIXTURE TO THE RIM.
PLACE IN REFRIGERATOR OVERNIGHT. (USE LIDS IF YOU HAVE THEM)

HEAT RASPBERRIES AND JAM OVER MEDIUM HEAT FOR 5 MINUTES.
PLACE IN BLENDER AND BLEND UNTIL SMOOTH.
COVER DESSERT PLATE WITH PUREE.
TURN OUT CUSTARD ON THE PUREE.

GARNISH WITH FRESH RASPBERRIES AND MINT.

YOU CAN BUY INDIVIDUAL SOUFFLE CONTAINERS AND LIDS AT A RESTAURANT SUPPLY STORE.