I went to Costco yesterday. I went for the sole purposes of buying vanilla extract and pricing grass seed. I got the vanilla, priced the grass seed and bought quite a few other things I didn’t intend to buy. It’s the Costco way. That’s the reason I try to make trips there are infrequently as I can. When I do go, I spend the entire time I’m there fighting the urge to buy industrial size boxes of cereal or enough dishwasher soap to last until the year 2020.
One of the unplanned purchases was Martha Stewart’s Everyday Food cookbook, Great Food Fast. I’ve had my eye on it for a while and I was unable to resist its low Costco price. I also hadn’t gotten a new cookbook since Christmas so it was time to treat myself.
I’m looking forward to using this book to expand my easy dinners repertoire. I’m still getting used to not working in a restaurant and actually being at home for dinner every night. The restaurant used to feed me dinner when I worked dinner shifts and I probably only cooked dinner 3 nights a week. As a result, I have a very limited regular rotation of entrees. I’ve taken to scouring cookbooks, magazine and the web for new ideas.
Flipping through the book last night, I came across the recipe for these lemon custard cakes and immediately wanted to make them. As is normally the case, I made a couple of changes to the recipe. I used Meyer lemons instead of regular lemons. And I added frozen raspberries…if for no reason other than lemons and raspberries go so well together.
Obviously you can use regular lemons. You could leave out the raspberries (but you’ll only have 6 cakes if you do). You could use some other fruit. Blueberries would probably be pretty fantastic. Or blackberries. Oh, the possibilities.
Meyer Lemon Raspberry Custard Cakes
Very slightly adapted from Everyday Food: Great Food Fast
Makes 8 individual cakes
- Unsalted butter, room temperature, for custard cups
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 teaspoons grated Meyer lemon zest (I used 2 lemons)
- 1/4 cup fresh Meyer lemon juice (from the same 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 cup milk
- 1/4 teaspoon salt
- approximately 1 cup fresh or frozen raspberries
- Confectioners’ sugar, for dusting
- Preheat oven to 350 degrees. Set a kettle of water to boil. Butter eight 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
- In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice. Whisk in vanilla and lemon extracts, milk and lemon zest.
- With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk. The batter will be quite runny.
- Place about 8 raspberries in the bottom of each prepared custard cup.
- Divide batter among custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.