Wild Recipes - Lemon-Blackberry Custard Cakes скачать в хорошем качестве

Wild Recipes - Lemon-Blackberry Custard Cakes

LEMON-BLACKBERRY CUSTARD CAKES -- 1 pint blackberries 3 Tbsp. butter, melted 3 lemons, juiced (about ½ cup) 3 large eggs, separated ¼ tsp. lemon zest 6 Tbsp. flour 1 cup + 3 Tbsp. sugar 1 cup milk Place half of the berries, 1 tablespoon lemon juice and 3 tablespoons sugar in a food processor and blend. Strain out seeds and set aside. Butter top edges of 6 ramekins or small custard dishes. Whisk egg yolks and ¾ cup sugar in a large bowl. Add flour and milk, alternating a little at a time. Add remaining lemon juice, zest and melted butter. Set aside. Beat egg whites in a large bowl until very frothy and slowly add remaining sugar (¼ cup) while beating. Beat until whites are stiff peaks, about 2 minutes more. Fold whites gradually into the batter. Place the ramekins in a baking dish and fill each almost to the top with batter. Add a teaspoon of the berry mixture on top of each and swirl in with a toothpick. Place pan in a 350° oven and add boiling water to the baking dish, a little more than half way up the sides of the ramekins. Bake for 40 minutes or until golden yellow and set. Remove ramekins from water and let cool slightly on a rack before serving. Serve warm with the remaining berries and fresh cream, if desired. Serves 6. https://mdc.mo.gov/discover-nature/re...