Lemon Raspberry Custard Cakes

I found the recipe on The Boastful Baker blog which she adapted from a recipe she found here.




So, I needed something to make that wasn't chocolate and for some reason I was craving a custard. Came across this and I've fallen in love. I didn't dust with powdered sugar I made a whipped cream to go on top. The sweetness from that blends well with the tartness of the lemons. ENJOY!!

CUSTARD
could make 8 but I make 4 large ones


Ingredients
3 large eggs, separated
1/2 cup sugar
3 tablespoons all-purpose flour
3 teaspoons freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup milk
1/4 teaspoon salt
1 container fresh strawberries rinsed (and pick out bad berries) or 1 cup frozen raspberries
butter at room temperature or non-stick spray for custard cups
powdered sugar for dusting if you don't want to use the whipped cream recipe below

Directions
1. Preheat oven to 350 degrees F. Set a kettle of water on to boil. Butter or spray the custard cups. Place a dish towel in the bottom of a baking dish and arrange custard cups inside.

2. In a large bowl, whisk the egg yolks and sugar until light. Whisk in flour. Gradually whisk in lemon juice. Whisk in vanilla and lemon extracts, milk and lemon zest.

3. With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon batter and fold in gently with a whisk. The batter should be runny.

4. Place raspberries in the bottom of the custard cups. Divide the batter among the cups. Then fill the baking dish with the boiling water until it reaches half way up the sides of the cups. Bake until puffed and lightly browned (but pudding is still visible in the bottom) approximately 20-25 minutes. Serve slightly warm or at room temperature. Dust with powdered sugar or whipped cream on top (Recipe below).

WHIPPED CREAM

Ingredients
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup sugar

Directions
With an electric mixer, beat the whipping cream until soft peaks form. Add in vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. (I toss mine into the freezer cause it sets a little quicker and gets a bit thicker)