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Makes about 4 ramekins
Vanilla Custard
¼ cup sugar (or more to suit your taste)
1 cup whole/reduced fat or low fat milk
¼ tsp pure vanilla extract
2 eggs
Light Raspberry Sauce
a handful of fresh or frozen raspberries
2 tbsp water
½ tsp sugar (or more to suit your taste)
Preheat the oven to 300 degrees.
In the meantime, add the vanilla extract to the milk in a saucepan and bring it to a boil over medium heat. Immediately turn off the heat and set aside.
While the milk cools, whisk together the eggs and the sugar in a bowl till the sugar seems to have dissolved completely. Then add about half of the hot milk into the egg-sugar mixture and continue to whisk. Finally whisk the remaining hot milk into the egg mixture.
Pour the milk-eggs-sugar mixture into ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 60 to 65 minutes.
Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.
Just before serving make the raspberry sauce. In a small pan or saucepan, dissolve the sugar in water, then add raspberries. Simmer for about 3 min then stop the heat and let the raspberries cool down in the syrup.
Top it with the raspberries sauce and some fresh raspberries. Garnish with fresh mint leaves.
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