Dessert

Raspberry-lemon custard cakes is for Dessert.

Raspberry-lemon custard cakes takes 15 minutes to prepare.

Raspberry-lemon custard cakes takes 24 minutes to cook.

Raspberry-lemon custard cakes makes 8 servings.

The ingredients for Raspberry-lemon custard cakes are:

1/2 pint raspberries
4 large egg whites
3 large egg yolks
3/4 cup sugar
2 tbsp flour
1 1/2 tsp raspberry extract
1 tsp lemon zest
1/4 cup lemon juice
1 c. 1% milk
confectioners sugar for dusting

Here is how you make Raspberry-lemon custard cakes:

1. Fill roasting pan with hot water to 1/2 inch. place pan in center of oven. Heat oven to 350. You'll need eight 6oz custard cups; palce in 4-5 rasberries on bottom of each cup.2. Beat egg whites in medium bowl with mixer on medium speed until foamy. Bet in 2 Tbsp of surag until stiff, shiny peaks form when beaters are lifted out.3. With same beaters (no need to wash), beat yolks and remaining sugar until light in a large bowl; beat in flour, extract, lemon zest and lemon juice. Gradually beat in milk. Using a wire whisk, gently fold in 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.4. Bake until puddings are puffed and golden brown on top, about 24 minutes. Serve puddiings warm or at room temperature, with confectioners sugar and remaining berries.Number of Servings: 8Recipe submitted by SparkPeople user FROGGYSWYG.

The nutritional information for Raspberry-lemon custard cakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 118.8

• Total Fat: 1.0 g
• Cholesterol: 27.1 mg
• Sodium: 16.1 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 1.4 g
• Protein: 3.3 g