Lemon - Berry Pudding Cakes

Chef mariajane's Note:

The blackberry-swirled tops of these individual lemon desserts conceal a delicious surprise: the rich citrus pudding underneath. There's no trick to creating the two layers - simply fill remekins, dot with blackberry sauce, swirl, and bake in a pan with water. The moist, gentle heat makes the top light and cakey and centers smooth and creamy. These treats are fitting summer fare; their flavors are a sweet and tart nod to the season.

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 pint blackberry
• ½ cup plus 1 tbsp. fresh lemon juice (about 3 lemons)
• 1 cup sugar
• 3 tablespoons sugar
• 3 tablespoons unsalted butter , melted, plus more for ramekins
• 3 large eggs , separated
• 6 tablespoons cake flour (not self-rising)
• 1 cup milk
• ¾ teaspoon salt
• boiling water , for pan
• ½ cup creme fraiche

Directions:

1. Preheat oven to 350°F Process 2 1/2 oz blackberries (12-15 berries), 1 tablespoon lemon juice and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
2. Butter inner top inch of six 6-oz ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter; set aside.
3. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow,steady stream; beat until egg whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
4. Place the remekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
5. Bake until cakes are set and the tops are just starting to turn golden brown, 35-40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
6. Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.