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Mini Custards with Limoncello-Spiked Raspberry Sauce

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Serves 6

Custard:
4 large eggs
3/4 cups sugar
2 tablespoons all-purpose flour
pinch salt
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1/4 teaspoon lemon zest (preferably Meyer lemon)
1 3/4 cups skim milk

Sauce:
1 cup frozen raspberries (unthawed)**
3 tablespoons water
1 tablespoon limoncello
2 1/2 tablespoons sugar, or to taste

Garnishes:
fresh raspberries
lemon zest, optional
1-2 tablespoons chopped pistachios

**I actually prefer using frozen raspberries to fresh for the sauce because it comes much thicker and clings deliciously to the custard. If you would rather use fresh berries, then just use less liquid.

Position a rack in the center of the oven and preheat to 350 degrees F. Coat 6 (3-inch-wide) ramekins with cooking spray and place on a baking sheet.

To make the sauce, puree all sauce ingredients in a food processor until smooth. Sauce can be made ahead and refrigerated in an air-tight container for up to several days. Serve chilled or at room temperature.

In a large bowl, whisk all custard ingredients until smooth. Divide evenly among ramekins.

Bake at 350 degrees F for 25 minutes, or until golden brown and puffy. Cool on a rack.

Custards can be served either at room temperature or slightly chilled. Add a couple of spoonfuls of raspberry sauce to each ramekin, then garnish with fresh raspberries, lemon zest and chopped pistachios.

 

--Recipe courtesy of Susan Russo at Food Blogga  

 

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