Lemon Raspberry Pudding Cakes
Light, lemony dessert with a raspberry surprise at the bottom. Bakes like a cake on top with a pudding texture at the bottom.
¼ cup melted butter, cooled
¾ cup sugar
3 eggs, separated
¼ cup flour
¼ cup milk at room temperature
1/3 cup lemon juice
1 tsp lemon zest
raspberries for bottom and garnish
whipped cream, lightly sweetened
Butter (8) 6 oz ramekins. Arrange in 10 x 15 inch pan, like a roasting pan.
Whisk butter, ½ cup sugar and egg yolks for 1 minute in large bowl.
Add flour, salt and ¼ cup milk, whisk until smooth. Add 1 cup milk, lemon juice and zest, mix.
Beat egg whites on medium speed for 1 minute, increase to high and beat until soft peaks form. Reduce speed gradually, add ¼ cup sugar, increase to high for 30 seconds.
Whisk 1/3 of egg whites into yolk mixture until combined. Fold in remaining egg whites.
Place 4 raspberries into each ramekin, divide mixture evenly between the 8 ramekins, pouring over raspberries.
Fill the 10 x 15 pan with warm water halfway to top. Bake at 350˚F for 30 minutes. Carefully remove from water and set on rack to cool.
Garnish with whipped cream and raspberries. I piped my whipped cream to make a pretty display, but a spoonful of whipped cream dabbed on is fine, too.
These pudding cakes can be refrigerated 2 to 24 hours, so they're easy to make ahead.