No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Buttermilk Custard with Raspberry Sauce

  • prep: 15 mins
    total time: 3 hours 15 mins
  • servings: 4

advertisement

advertisement

Ingredients

For the Custard

  • 1 1/2 teaspoons unflavored gelatin
  • 1/2 cup half-and-half
  • 1/2 cup sugar
  • 1 1/2 cups buttermilk
  • 1/8 teaspoon vanilla extract

For the Sauce

  • 6 ounces fresh or 10 ounces frozen raspberries (about 1 1/4 cups), plus more for garnish
  • 3 tablespoons confectioner's sugar
  • 1 teaspoon freshly squeezed lemon juice

Directions

  1. Step 1

    In a small bowl, sprinkle the gelatin over 1/4 cup water. Let stand until softened, about 5 minutes.

  2. Step 2

    In a saucepan, heat half-and-half and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3 to 5 minutes. Remove from heat; stir in gelatin mixture, then buttermilk and vanilla. Pour into four 4- or 6-ounce ramekins or custard cups; chill until set, 3 hours.

  3. Step 3

    Make the sauce: Puree raspberries, sugar, and lemon juice in blender. Strain through sieve into bowl, pressing with a spatula. Adjust consistency with water, if necessary.

  4. Step 4

    To remove, dip each ramekin in hot water. Invert onto serving plate; shake gently until custard releases. Spoon sauce around custard; garnish with raspberries.

Source
Everyday Food, May/June 2003

advertisement

advertisement