Raspberry Lemon Pudding Cakes

Raspberry Lemon Pudding Cakes
Photo by Annabelle Breakey

Ingredients

  • 3 tablespoons flour
  • 2 large eggs, separated
  • Powdered sugar
  • 1/8 teaspoon cream of tartar
  • 2 2/3 cups (12 oz.) raspberries, divided
  • Finely shredded zest of 1 lemon
  • 1 cup low-fat (1%) milk
  • + 3 more ingredients
    • 3 tablespoons fresh lemon juice
    • ½ cup granulated sugar
    • 2 tablespoons melted butter

1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.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.3. In a deep bowl with a mixer on high speed, beat eg...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network