Dessert

rasberry-lemon custard cakes is for Dessert.

rasberry-lemon custard cakes takes several minutes to prepare.

rasberry-lemon custard cakes takes 45 minutes to cook.

rasberry-lemon custard cakes makes 8 servings.

The ingredients for rasberry-lemon custard cakes are:

1/2 pint raspberries
4 large egg whites
3 large egg yolks
3/4 cup granulated sugar
2 tbsp. all purpose flour
1 1/2 tsp vanilla extract
1/4 tsp. lemon zest
1/4 cup lemon juice
1 cup milk (1% preferrably)

Here is how you make rasberry-lemon custard cakes:

This recipse is for (8) 6-oz custards. 1. Fill a roasting pan with 1/2 in. of hot tap water, place in center of oven. Heat oven to 350 F. 2. Place 4-5 raspberries in bottom of custard cups.3. Beat egg whites on med. speed until foamy. Beat in 2 Tbsp. of sugar until stiff.4. In a seperate bowl, beat yolks and remaining sugar until light. Beat in flour, extract, zest, and juice.5. Gradually beat in milk. With a wire whisk, gently fold egg whites into yolk mixture. 6. Divide batter among custard cups and place in roasting pan.7. Bake until custard is puffed and golden brown on top, apprx. 24 min. 8. Serve warm or at room temp. Top with remaining berries and Enjoy!Number of Servings: 8Recipe submitted by SparkPeople user C.RAMIREZ.

The nutritional information for rasberry-lemon custard cakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.3

• Total Fat: 2.2 g
• Cholesterol: 78.3 mg
• Sodium: 16.5 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 2.7 g
• Protein: 3.9 g