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Raspberry-Lemon Custard Cakes Recipe

Ingredients

How to make it

  • Fill a roastin pan with 1/2" hot tap water;place in center of oven. Heat oven to 350. You'll need 8 6oz. custard cups;place 4 or5 raspberries on bottom of each.
  • Beat egg whites in a medium bowl with mixer on medium speed till foamy Beat in 2Tbs of the sugar until stiff,shiny peaks form when beaters are lifted.
  • With same beaters,beat yolks and remaing 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 till combined. Divide batter among prepared cups(cups should be filled to the top) Place cups inhot water in roasting pan.
  • Bake until puddings are puffed and golden brown on top,about 24 mins. Serve puddings warm or at room temp,with conf. sugar and remaining berries.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    these sound good.. you have my 5..
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    These sound so light and delicate! I really can't wait to try them...thanks for the recipe!!!
    Was this review helpful? Yes Flag

The Cook

pleclare Framingham, MA

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