Lemon Custard with Blackberries

Ingredients:

• 2 cups low-fat milk
• 3 large eggs
• 1 large egg yolk
• 1/3 cup sugar
• lemon zest of 1 lemon, finely grated
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon extract (optional)
• 1/8 teaspoon salt
• very hot tap water
• 1/2 cup fresh blackberries
• mint sprigs (optional)

Instructions:

Preheat the oven to 325° and position a rack in the lower third. In a small saucepan, heat th emilk just until small bubbles appear around the edge. Meanwhile, in a medium mixing bowl, whisk the eggs with the egg yolk, sugar, lemon zest, vanilla, lemon extract and salt. Whisk the hot milk into the egg mixture. Pour the custard into four ramekins and transfer to the small roasting pan. Place the pan in the oven and carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins. Bake the custards for 50 minutes or until they are just set around the edges but still slightly jiggly in the centers. Immediately transfer the custards to a wire rack to cool, then refrigerate until chilled, roughly 3 hours. Scatter the berries on top and garnish with mint sprigs.