Custard With Raspberry Sauce

1. 1

   In a large mixing bowl; blend the egg yolks and whites together. Place the sugar in a saucepan and add the water. Add the grated lemon zest. Bring sugar and water mixture to a boil over medium high heat and continue cooking without stirring until mixture reaches the soft ball stage (239 degrees) on a candy thermometer. Using a pastry brush, generously coat with corn syrup the sides and bottom of 35 (2 ounce) heat-proof Pyrex shot glasses. Pour the boiling sugar mixture gradually in a slow stream into the egg yolks while stirring, being careful not to curdle the eggs.

2. 2

   Using a measuring cup or a small funnel, fill the shot glasses with the egg mixture. Fill a steamer about 1/3 full with water. Bring the water to a boil. Place the shot glasses on a rack and place the rack in the steamer. (All the shot glasses may not fit at once, so custards may be steamed in several batches.) Reduce heat to medium; cover and steam until the custards spring back to the touch, about 10 to 15 minutes. (The recipe can also be made using miniature muffin tins, which will produce smaller custards, to be served 2 to a person. If using muffin tins, place them on a rack in a roasting pan containing an inch of water.

3. 3

   Remove the shot glasses from the steamer and let cool completely on a rack. To unmold; press thumb lightly around the edges of the custards to loosen them. Tap the bottoms of the glasses gently on the counter surface; invert onto tray. Serve with raspberry sauce and if desired, whole raspberries for garnish. Yield: 35 individual custards (if using muffin tins, yield is 70 smaller custards).

* Per serving · 4 servings · Values may vary.

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