Steamed Lemon Custard with Raspberries
Ingredients:
- Egg whites - 2, large.
- Cream of tartar - 1/4 tsp.
- Lemon - 1/2, zested and juiced.
- Pure vanilla extract - 1/4 tsp.
- Cake flour - 3 tsp.
- Sugar - 1/4 cup.
- Salt - 1/4 tsp.
- Raspberries - About 2 dozen.
- Mint leaves - A bunch, fresh (for garnish).
- Confectioners' sugar - 1/2 cup, for dusting.
Instructions:
- Put the egg whites in a large bowl and beat with an electric mixer or wire whisk, until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; go on whipping until the whites hold soft peaks. Sieve the cake flour, sugar, and salt together. With a rubber spatula, gently fold the dry materials into the egg whites.
- Grab 2 (6-ounce) ramekins and in the bottom of each, put 10 raspberries. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. In a cooking pan, heat 2-inches of water over medium flame. Set the steamer in the pan and steam the custard for 15 - 20 mins.
- Run a thin-bladed knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries and mint. Sprinkle confectioners' sugar on top.
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