Ingredients
1white chocolate baking barbroken into pieces
½cupunsalted butterdiced into 1 tbsp pieces
⅔cupall-purpose flour
½cuppowdered sugar
¼tspsalt
4eggslarge
4egg yolkslarge
¾cuplemon curdbottled
1½tbspfresh lemon zest
½tspvanilla extract
½cupheavy cream
1½tbsppowdered sugar
Preparation
Preheat oven to 425 degrees F. Place 7 (6 ounce) custard cups on an 18×13-inch rimmed baking sheet.
Place white chocolate and butter in a medium-microwave safe mixing bowl. Heat in microwave in 30 second intervals on 50 percent power, stirring well between intervals until melted and smooth (the last interval you may only need 15 seconds).
Stir in flour, powdered sugar and salt then add in eggs, egg yolks, lemon curd, lemon zest and vanilla and whisk well to combined.
Spray custard cups well with non-stick baking spray then pour mixture into cups filling each about ⅔ full (½ cup in each).
Bake in preheated oven until edges are golden brown and centers are puffy and just beginning to set, about 14 to 17 minutes.
Let cool on a wire rack 10 minutes.
Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.
In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form.
Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip.
Pipe whipped cream over cakes, top with berries and garnish with mint.
