Raspberry-Lemon Custard Cakes

Recipe by dojemi
READY IN: 39mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
  • Heat oven to 350°F.
  • You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
  • Beat egg whites in a medium bowl with mixer on medium speed until foamy.
  • Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
  • With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
  • Beat in flour, extract, lemon zest and juice.
  • Gradually beat in milk.
  • Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
  • Divide batter among prepared cups (cups should be filled to the top).
  • Place cups in hot water in roasting pan.
  • Bake until puddings are puffed and golden brown on top -- about 24 minutes.
  • Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.
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