Best Steamed Lemon Custard With Raspberries Recipes

Steamed Lemon Raspberry Sponge Pudding image

Provided by Food Network

Categories dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for coating, plus 2 ounces melted
Sugar, for coating, plus 1/2 cup
1/2 pint raspberries
3 eggs, separated
1/2 teaspoon vanilla extract
1 lemon, zested
1 1/4 cups buttermilk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 to 2 tablespoons sugar, plus 2 tablespoons
1 cup yogurt

Steps:

Preheat oven to 375 degrees F.
Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
Stir the dry ingredients together and slowly mix them into the yolks.
In a separate bowl, whip the whites until stiff then fold them into the batter.
Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

Raspberry-Lemon Custard Cakes image

Provided by dojemi

Categories Dessert

Time 39m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 pint raspberries
4 large egg whites
3 large egg yolks
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons raspberry extract
1 teaspoon lemon zest
1/4 cup lemon juice
1 cup milk
confectioners' sugar (for dusting)

Steps:

Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
Heat oven to 350°F.
You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
Beat egg whites in a medium bowl with mixer on medium speed until foamy.
Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
Beat in flour, extract, lemon zest and juice.
Gradually beat in milk.
Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
Divide batter among prepared cups (cups should be filled to the top).
Place cups in hot water in roasting pan.
Bake until puddings are puffed and golden brown on top -- about 24 minutes.
Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.

Nutrition Facts : Calories 142.2, Fat 3, SaturatedFat 1.3, Cholesterol 73.4, Sodium 46, Carbohydrate 24.9, Fiber 1.4, Sugar 20, Protein 4.3

Lemon Custard Tart with Raspberries image

Provided by Geema

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 pie shell
1/2 lemon, zest of, of removed with a grater
2/3 cup sugar
2 large eggs
4 tablespoons melted unsalted butter
2 tablespoons sour cream
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

Steps:

Preheat oven to 375, and place rack in center of oven.
Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
Add the lemon and orange juice and switch the machine on and off quickly just to combine.
Pour the filling into the prebaked pastry shell.
Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
Remove from oven and place on a wire rack to cool completely.
This tart can remain at room temperature for several hours before serving.
Up to 2 hours before serving, cover with washed and dried berries.