Friday, May 8, 2009

From Our Kitchen to Yours: Grandmother Wehking’s Holland Rusk Custard Dessert

Most families have special recipes that are passed down the line as favorites. Years ago this dessert was introduced to us by my Grandmother Wehking and my mother, Jean Brames, replicated it yesterday so that we could share it with others.

First you will need to gather the following ingredients:

1 (3.5-ounce) package Holland Rusk toast
1/2 cup sugar
1/4 pound unsalted butter, melted
1/4 teaspoon salt
1/2 cup sugar
3 teaspoons cornstarch
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
2 cups cold whole milk
1 teaspoon high quality pure vanilla extract
3 tablespoons confectioner’s sugar

Begin with the Holland Rusk toast, we usually find it in the cracker aisle at the grocery store.

Using the entire package, make crumbs out of the toast. To do this you can use a food processor or do it by hand using a rolling pin and parchment paper.

Combine sugar and remaining crumbs in a bowl, add melted butter and mix thoroughly.

Reserve approximately 1/8 cup of crumbs for the top of dessert. Spray a 9-inch springform pan with vegetable spray and line the pan with the remaining crumb mixture.

Mix salt, sugar, cornstarch, and flour together in a small bowl.

Separate eggs into two different bowls. Slightly beat the egg yolks.

Heat milk over a double broiler or on very low heat and slowly add the dry mixture a little at a time. Next add beaten egg yolks and vanilla extract.

Stirring constantly until thickened like the consistency of pudding. Remove from stove and let cool. If needed, you can place plastic wrap over the top to prevent the custard from drying out.

While the custard cools, beat egg whites until stiff, add confectioner’s sugar, and beat again.

To assemble, pour cooled custard into the springform pan.

Add meringue over top.

Then top with the reserved crumbs.

Now it is ready to go in the oven!

Bake at 200 degrees for 25 minutes until slightly browned. Serve with sweetened whipped cream and fresh berries.

Yield: 6 to 8 servings.

1 comment:

  1. While looking through a great aunt's recipes, I found one for Custard Pie & the recipe called for Holland Rusk. Having never heard of Holland Rusk, a Google search of the internet brought me here. I'm delighted to see the exact recipe being made. This looks delicious!