Lemon-Blackberry Custard Cakes
- 1 pint blackberries
- 3 tablespoons butter, melted
- 3 lemons, juiced (about ½ cup)
- 3 large eggs, separated
- ¼ teaspoon lemon zest
- 6 tablespoons flour
- 1 cup sugar, plus 3 tablespoons
- 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 350F 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.