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Custard and Raspberry Parfait

2 pints black or red raspberries
3 c. whole milk
8 large egg yolks
2/3 c. sugar
1/4 c. cornstarch
1/4 t. salt
1 T. butter
1/2 T. dry orange rind or 1 T. fresh orange rind
1 t. vanilla

Heat milk in saucepan till hot but not boiling. While the milk is heating, in a heat-proof bowl combine egg yolks, sugar, cornstarch and salt with a whisk until smooth. When milk is hot enough, add one cup of the milk in a stream to the egg mixture, whisking constantly. Once thoroughly blended, pour in the rest of the milk. Return the liquid to the saucepan and heat over medium-low heat, stirring constantly until thickened, about 10 minutes - the temperature of the custard should be 170 degrees - do not allow it to boil. Immediatly force custard through a fine-mesh sieve into a clean bowl. Cover with plastic or wax paper  on the custard's surface. Chill until cold and thickened, 3 hours minimum.

Wash and drain your raspberries. Toss with a light sprinkling of honey and sugar. Set aside till custard is ready to serve. Layer custard and berries into parfait glasses and serve. Enjoy!

(Anna Tulou)

Custard and Raspberry Parfait

Picking InfoJuly 21st, 2020

  The 2020 Blueberry Season is over  We hope to see everyone again in June 2021       Phil Johnson passed away on April 7, 2020. Read ObituaryHe truly enjoyed visiting with ev

Walnut Springs Farm Update April 29th, 2020

Dear Friends, It will be blueberry season soon!  We anticipate opening in mid-June.  We will be making adjustments to adhere to any required restrictions to insure your safety.  We hope

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

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