Steamed Lemon Custard With Raspberries Recipe - Cooking Index
Steamed Lemon Custard With Raspberries Recipe - Cooking Index
| 2 | Egg whites (large) | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| 1/2 | Lemon - zested, juiced | |
| 1/4 teaspoon | 1.3ml | Pure vanilla extract |
| 3 tablespoons | 45ml | Cake flour |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 20 | Fresh raspberries - plus | |
| More for garnish | ||
| Fresh mint leaves - for garnish | ||
| Confectioners' sugar - for dusting |
In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks.
Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
This recipe yields 2 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D12) - from the TV FOOD NETWORK
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