Strawberry Jam Custard with Reverse Chocolate Wafer Crust

Let me first confess, I was multi-tasking when making this recipe.  I made some mistakes but worked with them just to see what the result would be.  Surprise! Surprise! Who knew you could turn a mistake inside out and create a perfection.

Either make this recipe as written, complete with errors, or try a different version and let me know the results.

In the Foodbuzz world, we celebrate the strawberry in the month of May.  In Utica, the strawberry is picked and celebrated in June, but we’re always a little late around here so we will celebrate and feature the strawberry with Foodbuzz,

A Strawberry Jam Custard is a unique creation of homemade jam made from fresh strawberries, mixed with evaporated milk and eggs, poured over deliciously crisp chocolate wafers which float miraculously to the top creating a reverse crust.  The custard is baked until almost set, leaving it in the oven as the temperature cools down.

The flavor is jammy with a smooth velvet texture. The chocolate wafers soften but still offer a “crust-like” finish to the dessert.  Topping off a nice big slice with fresh whipped cream and fresh strawberries is an absolute must.

Makes 1 10” Round Custard

MAKE THE STAWBERRY “JAM” FIRST..

• 1 lb. of fresh strawberries, stems removed *If you don’t add the water below, use 2 lb of strawberries.
• 1 3/4 cups water *This is where I messed up. You don’t have to add water to make strawberry jam.  I don’t know what I was looking at but when I should have just added sugar, I added water. This is why I needed to use cornstarch later in the recipe, to thicken my jammy “gravy”.
• 1 3/4 cup sugar
• 1 TBS lemon juice
• 1 TBS corn starch *Don’t add cornstarch if you use just fresh, mashed berries, sugar and lemon juice (no water).

Puree strawberries with an immersion blender (or regular blender) until you reach a desired texture. *You can puree smooth or you can leave some chunks.  I left some of chunks.

In a heavy saucepan, add the strawberry puree, water, sugar, lemon and bring to a boil for 40 minutes, reducing the water and allowing the mixture to thicken slightly.  Mix the cornstarch with a little bit of cold water and stir into the jammy mixture.  Keep stirring for about 15 more minutes until thickened. Allow to cool completely (about 2 hours).

FINISHING THE CUSTARD – Use a 10” Spring Form Pan

• 12 oz. Fat Free Evaporated Milk (use low fat or regular evaporated milk if you prefer)
• 6 large whole eggs
• 1 package Chocolate Wafer cookies

Preheat oven to 375 F.

Spray spring form pan with non stick spray.

Whip the milk and eggs with the cooled jam mixture.  Place foil under your spring form pan just in case it leaks a little.  Layer, in an over lapping fashion, the wafers along the bottom of the pan.

VERY CAREFULLY pour the custard into the prepared spring form over the wafers.  They WILL float to the top but, if you pour carefully, they will stay in the overlapped form which you layered them.  Now use the remaining wafers to insert along the sides of the custard.  This will create a nice edge when baked.

Bake for 45 minutes, reduce heat to 350 F, and continue baking for 35 more minutes or until almost set.  Turn off the oven and allow custard to sit while oven cools for about 30 minutes.  Remove and let cool at room temperature then put into the fridge to chill completely.

When you’re ready to remove from the spring form pan, run a knife around the side, loosening the side chocolate wafers from the edges.

Serve with whipped cream and strawberries.

You’re going to love everything about this custard, especially the reverse chocolate wafer crust.

Celebrate the strawberry! Make custard.