Vanilla Custard Cups with Raspberry Coulis Recipe

Ingredients

• 14 oz (400 g) raspberries
• 4 tbsp stevia granules
• 3 tbsp water
• ½ lemon juice
• 1 tsp arrowroot, if needed
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp cornflour
• 17 fl oz (500 ml) semi-skimmed milk
• 1 tbsp melted butter
• 1 heaped tbsp grated plain chocolate, to decorate

1. Reserve 100 g/3½ oz of the raspberries. Put the remaining raspberries into a microwaveable bowl with 1 tablespoon of the stevia granules and the water and cook in the microwave at 850 watts, until the raspberries have disintegrated and there is plenty of juice.
2. Press the raspberries through a sieve into a bowl, using the end of a rolling pin or a pestle to push them through the sieve. Stir the lemon juice into the bowl. The mixture should be thicker than juice. If it is too thin, transfer to a small saucepan with the arrowroot and stir over a medium heat until thickened. Set aside.
3. Whisk the eggs in a bowl with 2 tablespoons of the remaining stevia granules and the vanilla extract. Stir in the cornflour and whisk again until well combined.
4. Heat the milk in a saucepan until just below boiling point. Gradually pour the milk into the egg mixture, whisking constantly, then return the contents of the bowl to the pan.
5. Whisk constantly over a medium–low heat until the custard thickens. Remove from the heat and taste it – if it is not quite sweet enough, add more stevia granules to taste and return to the heat to dissolve them. Whisk in the butter.
6. Spoon the custard into six 150-ml/5-fl oz glasses and transfer to the refrigerator to cool completely. Top each dessert with some of the raspberry coulis and the reserved raspberries. Sprinkle with the grated chocolate and serve immediately.