Raspberry Lemon Sponge Custards
MAKES 6
These sweet-tart custards are quick to assemble, and they bake up with a light soufflé topping and a rich custardy base. Whip them up and throw in the oven right before sitting down to a meal, and they’ll be ready to eat for dessert!
Ingredients
- 2 tablespoons unsalted butter (melted and cooled, plus more for greasing)
- 18 raspberries (fresh or frozen)
- 3 large eggs (separated)
- 1 cup granulated sugar (divided use)
- 1/2 teaspoon kosher salt
- 2 lemons (zested and juiced (about 4 tablespoons))
- 1 1/2 cups whole milk
- 1/4 cup all-purpose flour
Optional Ingredients
- Powdered sugar
Directions
- Preheat oven to 350°F. Grease six, small, oven-safe ramekins with butter. Drop three raspberries into each one. Place ramekins in a tall-sided baking pan or casserole dish. Set aside.
- In a large bowl, whisk together egg yolks, 3/4 cup sugar, and salt. Beat vigorously until lightened in color. Whisk in lemon zest, lemon juice, and milk.
- 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.
- Fold egg whites into yolk mixture. Add melted butter and sift in flour. Gently stir together until just combined. Distribute batter evenly among the ramekins, covering raspberries.
- Transfer pan to oven and pour in enough boiling water to come 3/4 way up the sides of the ramekins. It can help to remove one ramekin while pouring water to prevent splashing on the desserts. Bake 45 minutes until puffed and golden on top.
- Use a small spatula to carefully remove hot ramekins from water bath and set on small plates. If desired, dust with powdered sugar. Serve immediately. They will deflate as they cool.
Cook Tips
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.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 230
- Fat: 7.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 105.0 mg
- Sodium: 125.0 mg
- Carbohydrates: 40.0 g
- Fiber: 1.0 g
- Added Sugars: 34.0 g
- Sugar: 35.0 g
- Protein: 4.0 g