Raspberry-lemon Custard Cakes |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 8 |
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Wonderful little custard cakes with raspberry and lemon. Ingredients:
1/2 pint raspberries |
4 lg egg whites |
3 lg egg yolks |
3/4c granulated sugar |
2tbs all purpose flour |
11/2tsp raspberry extract |
1tsp lemon zest |
1/4c lemon juice |
1c milk |
confectioners' sugar for dusting |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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