Raspberry-lemon custard cakes

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Nutritional Info
  • 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

View full nutritional breakdown of Raspberry-lemon custard cakes calories by ingredient


This dish is heavenly, and not a heavy dessert.
I got htis out of a Womans Day magazine.
This dish is heavenly, and not a heavy dessert.
I got htis out of a Womans Day magazine.

Number of Servings: 8


    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


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: 8

Recipe submitted by SparkPeople user FROGGYSWYG.