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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chicosuave1984
[email protected]I'm not sure if I did something wrong, but my cakes didn't turn out as light and fluffy as I expected.
Janna Waleed
[email protected]These cakes are a bit pricey to make, but they're worth it for a special occasion.
DradevilL
[email protected]I made these cakes for a bake sale and they sold out in minutes. Everyone loved them!
Gina Harris
[email protected]These cakes are the perfect way to use up fresh raspberries. They're also a great way to brighten up a gloomy day.
Gevonni Miller
[email protected]I'm not a baker, but these cakes were easy to make and turned out great. I'm definitely going to try more recipes from this website.
Onica Thoka
[email protected]These cakes are so pretty! I love the way the raspberries look on top.
Kelvin Junior Actor
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of custard, but I'm so glad I did. The custard in these cakes is light and fluffy, and it pairs perfectly with the raspberries and lemon.
Halem Shak
[email protected]I made these cakes for my husband's birthday and he loved them. He said they were the best cakes he's ever had.
Ali Muhktar
[email protected]These cakes are a bit more time-consuming to make than some other recipes, but they're worth the effort. The end result is a delicious and beautiful dessert.
Jimmx Jamex
[email protected]I'm not a huge fan of lemon desserts, but these cakes were surprisingly good. The raspberry flavor really balances out the lemon.
Shoaibkhan Hadawal
[email protected]These cakes are perfect for a special occasion or just a weekend treat. They're sure to impress your friends and family.
Zoe Wilson
[email protected]I love the combination of raspberries and lemon in these cakes. It's so refreshing and summery.
Christiana Arowolo
[email protected]I followed the recipe exactly and the cakes turned out great. They were so moist and flavorful.
Surya Raychhatri
[email protected]The cakes were easy to make and turned out beautifully. I would recommend them to anyone looking for a delicious and easy dessert.
TIGER J
[email protected]I made these cakes for a party and they were a hit! Everyone loved them.
Francis Pieterse
[email protected]These Raspberry Lemon Custard Cakes were a delight! The combination of flavors was perfect, and the texture was light and fluffy. I will definitely be making these again.