This recipe appears in the June issue of Woman's Day magazine. Serve in clear glass custard cups to show the different layers.
Provided by dojemi
Categories Dessert
Time 39m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 142.2, Fat 3, SaturatedFat 1.3, Cholesterol 73.4, Sodium 46, Carbohydrate 24.9, Fiber 1.4, Sugar 20, Protein 4.3
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Rafaqat Khan
r-khan2@gmail.comI'm allergic to raspberries. :(
Patrice Rodgers
prodgers@gmail.comI'm not a big fan of raspberries, but I'm sure these cakes are still delicious.
Hannah Fandango
f_h@hotmail.comThis recipe looks delicious. I'm going to make it this weekend.
Alexis Roblez
alexis-roblez@gmail.comI can't wait to try this recipe!
Asad Adnan
a-a@hotmail.comThese cakes are a great way to use up fresh raspberries.
xx_amber_xx cute0
c_xx_amber_xx@gmail.comI'm definitely going to be making these cakes again for my next party.
Emmanuella Osei
emmanuella-o39@gmail.comThese cakes are a bit time-consuming to make, but they're definitely worth the effort.
Rajjput Brand 333
b.rajjput34@gmail.comThe recipe was easy to follow, but I had a hard time finding fresh raspberries in my area.
Marisol Salas
m.s@gmail.comThese cakes were a little too sweet for my taste, but I think I just need to adjust the amount of sugar next time.
Ovie Dicks
d-ovie@yahoo.comI love the way these cakes look. They're so pretty and elegant.
Miangel Lockridge
lmiangel64@gmail.comThese cakes are perfect for any occasion. I've made them for birthdays, showers, and even just a simple weekend treat.
Lule
lule70@aol.comThe custard filling is so creamy and delicious. It's the perfect complement to the tart raspberries.
Alaric Boikanyo
a_b@gmail.comThese cakes are so easy to make, even for a beginner baker. I'm definitely going to be making them again soon.
Muhaimen Abdullatef
muhaimen58@hotmail.comI love that this recipe uses fresh raspberries. It really makes a difference in the overall flavor of the cakes.
Mahmud Baguda
baguda_mahmud65@gmail.comThese raspberry lemon custard cakes were a hit at my last dinner party! The combination of flavors was divine, and the cakes were so light and fluffy.