LEMON-BLACKBERRY CUSTARD CAKES —
1 pint blackberries
3 Tbsp. butter, melted
3 lemons, juiced (about ½ cup)
3 large eggs, separated
¼ tsp. lemon zest
6 Tbsp. flour
1 cup + 3 Tbsp. sugar
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 350° 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.