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