2 1/2 cups whole milk
1 1/2 teaspoons lemon zest (about 1 lemon)
4 large eggs
1/2 cup granulated sugar
1/4 teaspoon lemon extract (optional)
3/4 cup raspberries
2 tsp. superfine sugar
Combine milk and zest in a saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Reheat slowly.
Place rack in center of oven, and preheat to 325 degrees F/160 degrees C. Line a medium size roasting pan with 2 layers of paper towels. Place 4 (6-ounce) custard or coffee cups in pan.
Whisk together eggs and sugar until well blended. Whisk 1/4 cup hot milk slowly into egg mixture. Continue to whisk, and strain in remaining milk; skim foam from surface. Stir in lemon extract, if desired.
Pour custard into cups. Put pan on oven rack, and fill pan with hot water halfway up side of cups.
Bake in preheated oven for 40 to 45 minutes or until set. Transfer cups to wire rack, and let cool to room temperature. Cover and chill 2 hours or up to 2 days.
In a food processor, combine the raspberries and superfine sugar and process until smooth. Pass through a fine-mesh sieve into a bowl, pressing firmly on the solids with a rubber spatula. Cover and refrigerate until chilled, about 4 hours.
About 30 minutes before serving, remove the chilled custard from the refrigerator and serve with the chilled raspberry sauce.
Makes 4 servings.
Date: July 24, 2007