Raspberry-Lemon Custard Cakes |
|
 |
Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 8 |
|
This recipe appears in the June issue of Woman's Day magazine. Serve in clear glass custard cups to show the different layers. Ingredients:
1/2 pint raspberries |
4 large egg whites |
3 large egg yolks |
3/4 cup granulated sugar |
2 tablespoons all-purpose flour |
1 1/2 teaspoons raspberry extract |
1 teaspoon lemon zest |
1/4 cup lemon juice |
1 cup milk |
confectioners' sugar (for dusting) |
Directions:
1. Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
2. Heat oven to 350°F.
3. You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
4. Beat egg whites in a medium bowl with mixer on medium speed until foamy.
5. Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
6. With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
7. Beat in flour, extract, lemon zest and juice.
8. Gradually beat in milk.
9. Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
10. Divide batter among prepared cups (cups should be filled to the top).
11. Place cups in hot water in roasting pan.
12. Bake until puddings are puffed and golden brown on top - about 24 minutes.
13. Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.
|
|