Steamed Lemon Custard With Raspberries

By á-174942

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 lemon zested, juiced
• 1/4 teaspoon pure vanilla extract
• 3 tablespoons cake flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 20 fresh raspberries plus
• more for garnish
• Fresh mint leaves for garnish
• Confectioners' sugar for dusting

Details

Servings 2

Preparation

Step 1

In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks.

Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.

Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.

Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.

This recipe yields 2 servings.