rasberry-lemon custard cakes
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 pint raspberries4 large egg whites3 large egg yolks3/4 cup granulated sugar2 tbsp. all purpose flour1 1/2 tsp vanilla extract1/4 tsp. lemon zest1/4 cup lemon juice1 cup milk (1% preferrably)
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: 8
Recipe submitted by SparkPeople user C.RAMIREZ.
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: 8
Recipe submitted by SparkPeople user C.RAMIREZ.
Nutritional Info 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
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