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Ingredients
- 1/2 pint fresh raspberries
- 4 large egg whites
- 3 large egg yolks
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons raspberry extract
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1 cup milk
- confectioners' sugar for dusting
Details
Servings 8
Adapted from womansday.com
Preparation
Step 1
Fill roasting pan with 1/2inch of hot tap water; place in center of oven. Heat oven to 350 degrees.
Place 4-5 raspberries in the bottom of 8 6oz custard cups.
Beat egg whites until foamy. Beat in 2 tablespoons sugar until stiff, shiny peaks form when beaters are lifted out.
With same beaters beat egg yolks and remaining sugar until light in color. Beat in flour, extract, zest & juice. Gradually beat in milk.
Using a wire whisk gently fold egg whites into yolk batter until just combined. Divide batter among prepared custard cups (they will be filled to the top).
Place cups in hot water in roasting pan and bake until puddings are puffed and golden brown (about 24 minutes). Serve warm or room temp dusted with confections sugar and remaining raspberries.
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