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.
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
[email protected]I'm allergic to raspberries. :(
Patrice Rodgers
[email protected]I'm not a big fan of raspberries, but I'm sure these cakes are still delicious.
Hannah Fandango
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Alexis Roblez
[email protected]I can't wait to try this recipe!
Asad Adnan
[email protected]These cakes are a great way to use up fresh raspberries.
xx_amber_xx cute0
[email protected]I'm definitely going to be making these cakes again for my next party.
Emmanuella Osei
[email protected]These cakes are a bit time-consuming to make, but they're definitely worth the effort.
Rajjput Brand 333
[email protected]The recipe was easy to follow, but I had a hard time finding fresh raspberries in my area.
Marisol Salas
[email protected]These 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
[email protected]I love the way these cakes look. They're so pretty and elegant.
Miangel Lockridge
[email protected]These cakes are perfect for any occasion. I've made them for birthdays, showers, and even just a simple weekend treat.
Lule
[email protected]The custard filling is so creamy and delicious. It's the perfect complement to the tart raspberries.
Alaric Boikanyo
[email protected]These cakes are so easy to make, even for a beginner baker. I'm definitely going to be making them again soon.
Muhaimen Abdullatef
[email protected]I love that this recipe uses fresh raspberries. It really makes a difference in the overall flavor of the cakes.
Mahmud Baguda
[email protected]These 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.