|EVERY FEW MINUTES|
|FRESH BLUEBERRY (OR FRUIT) CUSTARD|
22 graham crackers, rolled fine
1/3 c. sugar
1/4 c. butter
3 eggs, well beaten
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/3 c. white sugar
1 qt. fresh blueberries (or 1 can pie filling [blueberry, cherry or peach] or try 1 qt. fresh strawberries)
Whipping cream (for serving)
FOR CANNED PIE FILLINGS:
1 tbsp. lemon juice (only)
FOR FRESH BERRIES:
2 tbsp. cornstarch
1 c. water
1 tbsp. lemon juice
1/2 c. sugar
Blend the 1/3 cup sugar and 1/4 cup butter with the crushed graham cracker crumbs. Pat this mixture firmly in bottom of 13 x 9-inch baking pan.
Beat together until creamy the cream cheese with beaten eggs, 1/3 cup sugar and vanilla. Pour over crumb mixture and bake in 350 degree oven for 15 minutes, or until lightly browned on edges and center nearly set. Cool.
If using canned pie filling, mix lemon juice with it before adding to cool custard. Then chill about 8 hours before serving cold with sweetened whipped cream.
For fresh berry filling, sort out 2 cups or less of poorest looking or least ripe berries, stem or clean them and crush with potato masher in small saucepan. Add cornstarch, water and sugar, and cook over low heat, stirring constantly until thick. Remove from heat. Add lemon juice. Cool only slightly before adding the rest of the cleaned berries. (If using strawberries, cut most of any larger ones into smaller slices.) Add the combined berry mixture carefully over cooled custard layer. Chill several hours before serving cold with sweetened whipped cream.
Serves 12 to 15.
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