- 6
Ingredients
- 2 extra large eggs
- 2/3 cup + 1/2 cup sugar
- 3/4 tsp vanilla extract, divided (1/2 tsp / 1/4 tsp)
- 1 cup + 2 TBS flour
- 2/3 cup whole milk
- 5 TBS butter
- 1 lb strawberries, hulled, thinly sliced lengthwise
- 1/2 cup chilled heavy whipping cream
- 1 TBS powered sugar
Preparation
Step 1
1. Preheat oven to 425F. Spray 6 3/4-cup custard cups or ramekins with non-stick spray.
2. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer. Beat in 1/2 tsp vanilla. Add flour and beat 30 seconds.
3. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds.
4. Divide batter among prepared cups. Place cups on rimmed baking sheet. Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes. Cool in cups at least 20 minutes. (Can be made 8 hours ahead; cover at room temperature).
5. Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form.
6. Using electric mixture, beat cream, powdered sugar, and remaining 1/4 tsp vanilla in another medium bowl until peaks form.
7. Remove cakes from cups and transfer to bowls. Cut off rounded top of each cake. Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices and serve.
Makes 6 servings. Each serving = 10 Weight Watchers points.