Lemon Sponge Puddings

Serves 8

1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 Tbsp grated lemon zest
1/3 cup fresh lemon juice
2 Tbsp unsalted butter, softened
1 cup sugar
1/2 cup flour
Garnish: raspberries

Heat oven to 325
You'll need eight 4 oz custard cups (I used Longaberger dessert bowls) and a roasting large enough to hold them.

In a saucepan, heat milk just until simmering. Remove from heat. Ina bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

In a bowl beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

Ladle into custard cups.

Place in roasting pan. Carefully add very hot tap water to pan to come about halfway up sides of cups.

Bake 25 min or until puddings are firm to the touch and very light golden. Remove from water to rack to cool. Let cool 30 min before inverting. Can be covered and refrigerated up to 2 days (if they last that long!)

To serve run a knife along edges of cups then invert puddings onto serving plates. Spoon any of the mixture clinging to the cups over the top. Garnish with raspberries.