There’s something fundamentally summery about the combination of raspberry and lemon. Even under the cold, greyish skies of winter, these little pudding cakes are a bright light of happiness. Especially after the chocolatey excesses of December. And, they each come in their own ramekin, which for some reason always feels extra special.
We found this recipe in Cooking Light – so glad we tried it!
Preheat the oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-inch baking pan.
In a medium bowl, whisk together 2 large egg yolks and 2 cups granulated sugar until thick and creamy. Whisk in 3 T flour, 2 T melted butter, finely shredded zest of 1 lemon, 3 T fresh lemon juice, and 1 cup lowfat milk until blended.
In a deep bowl with a mixer on high speed, beat 2 egg whites and 1/8 tsp cream of tartar until whites hold stiff, moist peaks when the beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of the raspberries.
Spoon batter into the six ramekins. Pour enough hot tap water into the baking pan to come 1 in. up sides of ramekins.
Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
You can make this ahead, if you’d like. Just keep them chilled in an airtight container for up to 1 day.
- 2 large eggs, separated
- 1/2 cup granulated sugar
- 3 tablespoons flour
- 2 tablespoons melted butter
- Finely shredded zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 cup low-fat (1%) milk
- 1/8 teaspoon cream of tartar
- 2 2/3 cups (12 oz.) raspberries, divided
- Powdered sugar for pretty sprinkling
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