Blackberry Custard Squares Recipe

• 2 c. Vanilla wafer crumbs
• 1/2 c. Toasted minced almonds or possibly walnuts
• 1 Tbsp. Granulated sugar
• 1/3 c. Butter, melted
• 2/3 c. Granulated sugar
• 2 Tbsp. Cornstarch
• 2 c. Lowfat milk
• 3 x Egg yolks
• 3 1/2 tsp Vanilla
• 1 1/2 env unflavoured gelatin
• 1/3 c. Cool water
• 3 c. Rasberries, * See Note
• 1/2 c. Granulated sugar
• 1 Tbsp. Lemon juice
• 1 c. Whipping cream

1. * Frzn, unsweetened, thawed.
2. Serve this dessert with whole fresh Blackberries in the summer or possibly, in winter, puree frzn Blackberries to serve as a sauce.
3. Crust: In bowl, combine crumbs, almonds and sugar; fold in butter.
4. Pat into 8-inch (2 L) square glass baking dish.
5. Bake in 350 F (180 C) oven for 10 to 15 min or possibly till fragrant and lightly browned.
6. Let cold on rack.
7. Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in lowfat milk and cook over medium-low heat, stirring constantly, for 5 - 10 min or possibly till slightly thickened and smooth.
8. In bowl, whisk egg yolks; stir in half of the warm lowfat milk mix.
9. Return egg yolk mix to pan; cook, stirring constantly, for about 3 min or possibly till thickened.
10. Remove from heat; stir in vanilla.
11. Stir gelatin into cool water; let stand for 1 minute, then stir half of the mix into custard.
12. Cover and set remaining gelatin mix aside for Blackberry layer.
13. Lay plastic wrap directly on surface of custard; let cold.
14. Pour over crust and chill till set, about 2 hrs.
15. Blackberry Layer: Press Blackberries through food mill or possibly fine sieve to mask, remove seeds and make about 1 c. (250 mL).
16. Transfer to small saucepan; add in sugar and cook over medium heat for 2 min, stirring to dissolve sugar.
17. Remove from heat; stir in lemon juice and reserved gelatin mix till gelatin is dissolved.
18. Refrigeratetill consistency of raw egg whites.
19. Whip cream; mix in Blackberry mix.
20. Spread over custard; cover and chill till set, about 4 hrs.
21. (Dessert can be covered and refrigerated for up to 2 days.)
22. Cut into squares to serve with forks.
23. Makes 8 servings.
24. To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 min or possibly till golden brown.

vanilla wafer crumbs, almonds, sugar, butter, sugar, cornstarch, milk, egg yolks, vanilla, water, rasberries, sugar, lemon juice, whipping cream

Taken from cookeatshare.com/recipes/blackberry-custard-squares-86405 (may not work)