Lemon Raspberry Custard Cakes
Category: Dessert             Servings:


* Unsalted butter, room temperature, for custard cups
* 3 large eggs, separated
* 1/2 cup granulated sugar
* 3 tablespoons all-purpose flour
* 3 teaspoons grated lemon zest (I used 2 lemons)
* 1/4 cup fresh lemon juice (from the same 2 lemons)
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon lemon extract
* 1 cup milk
* 1/4 teaspoon salt
* approximately 1 cup fresh or frozen raspberries
* Confectioners’ sugar, for dusting


1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter eight 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice. Whisk in vanilla and lemon extracts, milk and lemon zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk. The batter will be quite runny.
4. Place about 8 raspberries in the bottom of each prepared custard cup.
5. Divide batter among custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
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