3/4 c Sugar; (plus 4 tablespoons)
6 tb Unsalted butter; (3/4
-stick), room temperature
1 tb Lemon peel; grated
3 lg Eggs; separated
1/3 c All purpose flour
1/3 c Fresh lemon juice
1 1/2 c Milk; (do not use low-fat or
-nonfat)
Powdered sugar
MARBLED RASPBERRY CREAM
1/2 c Frozen raspberries in syrup;
-thawed
3/4 c Whipping cream; chilled
2 tb Sugar
Preheat oven to 350F. Butter six 3/4-cup souffle dishes or custard cups.
Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus
2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl
until well blended. Add egg yolks 1 at a time, beating well after each
addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture
will be thin and may look curdled).
Using clean dry beaters, beat egg whites in large bowl until soft peaks
form. Add remaining 2 tablespoons sugar and beat until stiff but not dry.
Fold whites into yolk mixture in 3 additions (mixture will be runny).
Divide pudding-cake mixture among prepared souffle dishes. Pour enough hot
water into roasting pan to come halfway up sides of dishes.
Bake pudding cakes until puffed and firm to touch, about 25 minutes.
Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at
room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled
Raspberry Cream.
Marbled Raspberry Cream: Puree raspberries in syrup in processor. Stain
puree; discard seeds. Beat whipping cream and sugar in medium bowl until
stiff peaks form. Drizzle raspberry puree over cream. Using knife, swirl
raspberry puree into cream just until marbled in appearance. (Can be
prepared 4 hours ahead. Cover and chill.)
Chefs’ Note: These elegant cakes have a soft pudding-like center and
refreshing lemon flavor. Although best served warm, they can be made ahead
and served at room temperature.
Tarla Fallgatter has been teaching cooking classes for more than 15 years.
She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre
Printed in
Yields
6 Servings