berry custard cake
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You may mistake this for a cheesecake. Although similar, this refreshing berry dessert has a lighter texture and is much easier to whip up! Found this recipe on a cooking blog awhile ago.
(1 rating)
Ingredients For berry custard cake
- GRAHAM CRACKER CRUST:
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1 1/2 cfinely ground graham cracker crumbs (about 10-12 crackers)
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1 Tbspsugar
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6 Tbspunsalted butter, melted
- BERRY CUSTARD FILLING:
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3 can(14oz) cans sweetened condensed milk
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1 1/4 cheavy whipping cream
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4 lgegg yolks
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1 tspvanilla extract
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1/2 cfreshly squeezed lemon juice (about 3 lemons)
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2 Tbspgrated lemon zest (about 3 lemons)
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6 ozfresh raspberries
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6 ozfresh blueberries
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6 ozfresh blackberries
- SPECIAL EQUIPMENT: 9-INCH SPRING FORM PAN
How To Make berry custard cake
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1Preheat oven to 350 degrees with rack in the center.
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2Combine graham cracker crumbs, sugar and melted butter in a medium sized bowl until moistened. Pour inside the spring form pan and evenly spread throughout bottom of the pan and about 1-inch up the sides pressing gently using your hands. Place in the oven and bake for 10 minutes. Remove and set aside to cool.
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3Combine and rinse raspberries, blueberries, and blackberries in a colander and set aside to drain completely. Gently pat dry if needed. (Do not crush berries) Set aside. NOTE: If you are a berry lover and want to enjoy a mouthful of berries in every bite, you may add up to 24 ounces total. However, it may not look as pretty because the berries will start to run. If you don’t mind a little imperfection, feel free to take this route.
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4Whisk sweetened condensed milk, egg yolks, heavy whipping cream and vanilla in a medium mixing bowl. Whisk in lemon juice and lemon zest until well combined.
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5Pour 1/3 of the filling onto the cooled crust. Sprinkle half of the mixed berries to cover. Pour another 1/3 of the custard filling, sprinkle the remaining berries then top with the remaining third of the filling. Gently spread the filling to cover the top or move pan from side to side to distribute evenly if needed. Bake for 30-35 minutes until just set.
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6Remove from oven and cool to room temperature. Cover and refrigerate until completely cold, about 3-4 hours or overnight. Carefully run a hot knife around the cake to remove from the spring form pan. Leave the bottom of the spring form pan attached to serve or carefully transfer to a serving platter if preferred. Slice and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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