Raspberry-Lemon Custard Cakes

"This recipe appears in the June issue of Woman's Day magazine. Serve in clear glass custard cups to show the different layers."
 
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photo by jnjsisk photo by jnjsisk
photo by jnjsisk
Ready In:
39mins
Ingredients:
10
Serves:
8
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ingredients

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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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Reviews

  1. I found this recipe while going through my recipe box a week ago. I had pulled the page from Women's Day magazine June 17, 2008 issue. Made it for the first time a couple of days ago... sorry I waited so long!! It was amazing!! Made exactly as directed... but I did cook it for a few extra minutes to get the golden brown top. It's definitely a keeper!!
     
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