Raspberry Red Currant Custard

Ingredients

• 1 1/2 pints raspberries
• 1/2 pint red currants
• 6 oz sugar
• 7 eggs
• 2 tsp cornstarch
• 1 pint water

Method

1. 1 Combine raspberries, red currants, and water in a saucepan. Cook for 5-10 minutes.
2. 2 Strain the mixture through muslin or a fine sieve to extract 1 quart of juice. Add water if needed.
3. 3 Return juice to the pan with sugar and heat. Thicken with cornstarch, then set aside to cool.
4. 4 Beat eggs and carefully stir into the cooled fruit juice.
5. 5 Stir the custard over low heat until thickened, but do not boil to prevent curdling.
6. 6 Serve cold in custard glasses or poured over macaroons or sponge cakes.