Raspberry Lemon Pudding Cakes

Name: Raspberry Lemon Pudding Cakes
Ingredients: 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

10 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"1. Preheat oven to 350\u00b0. Set 6 ramekins (2\/3 cup size) in a 9- by 13-in. baking pan.","2":"2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.","4":"3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.","6":"4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.","8":"5. 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.","10":"Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct."}