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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 6 Servings

INGREDIENTS

3/4 c Sugar, plus 4 tablespoons
6 T Unsalted butter, 3/4
stick room temperature
1 T Lemon peel, grated
3 Eggs, separated
1/3 c All purpose flour
1/3 c Fresh lemon juice
1 1/2 c Milk, do not use low-fat or
nonfat
Powdered sugar
1/2 c Frozen raspberries in syrup
thawed
3/4 c Whipping cream, chilled
2 T Sugar

INSTRUCTIONS

Preheat oven to 350øF. Butter six 3/4-cup souffle 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 souffle 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.  Marbled Raspberry Cream: Puree raspberries in
syrup in processor.  Stain puree; discard seeds. Beat whipping cream
and sugar in medium  bowl until stiff peaks form. Drizzle raspberry
puree over cream.  Using knife, swirl raspberry puree into cream just
until marbled in  appearance. (Can be prepared 4 hours ahead. Cover and
chill.)  Chefs' Note: These elegant cakes have a soft pudding-like
center and  refreshing lemon flavor. Although best served warm, they
can be made  ahead and served at room temperature.  Tarla Fallgatter
has been teaching cooking classes for more than 15  years. She was
trained in France at Le Cordon Bleu, La Varenne and  Ecole Lenotre
Printed in Bon Appetit April 1998  Typed and Busted by
Carriej999@AOL.com 4/98  Recipe by: Tarla Fallgatter  Posted to
MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr  5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 403
Calories From Fat: 221
Total Fat: 25g
Cholesterol: 164.3mg
Sodium: 49.6mg
Potassium: 104.9mg
Carbohydrates: 42g
Fiber: <1g
Sugar: 34.3g
Protein: 4.8g


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