- 3/4 cup plus 4 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 tablespoon grated lemon peel
- 3 large eggs, separated
- 1/3 cup all purpose flour
- 1/3 cup fresh lemon juice
- 1 1/2 cups milk (do not use low-fat or nonfat)
- Powdered sugar
- Marbled Raspberry Cream
- Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
- Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
- Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.
- Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.