Raspberry Lemon Sponge Custards Recipe

Ingredients:

• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 lemons, zested and juiced (4 tablespoons)
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar, divided use
• 3 eggs, separated
• 2 tablespoons unsalted butter, melted and cooled, plus more for greasing
• 18 raspberries, fresh or frozen
• OPTIONAL:
• Powdered sugar

Directions:

1. Preheat oven to 350°F. Grease six small oven-safe ramekins with butter. Drop 3 raspberries into each one. Place ramekins in a tall-sided baking pan or casserole dish. Set aside.
2. In a large bowl, whisk together egg yolks, 3/4 cups of sugar, and salt. Beat vigorously until lightened in color. Whisk in lemon zest, lemon juice, and milk.
3. Using a separate, clean, dry bowl and an electric mixer, beat egg whites on medium-high speed. Once whites begin to froth, add 1/4 cup sugar, a little at a time, until all is added and stiff peaks form.
4. Gently fold egg whites into yolk mixture.
5. Add melted butter and sift in flour. Whisk together until just combined.
6. Pour batter evenly into each ramekin, covering raspberries.
7. Transfer pan to oven and pour in enough boiling water to come 3/4 way up the sides of the ramekins. Bake 45 minutes until golden on top.
8. If desired, dust with powdered sugar. Serve immediately. They will deflate as they cool.
9. Cook’s Tip:
10. It’s important to use a bowl free of any egg yolk or oily residue when whipping up egg whites or they will not become stiff.