Mini Custards with Limoncello Spiked Raspberry Sauce

By Texaschef11

Ingredients

• 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

Preparation

Step 1

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.