Lemon-Raspberry Pudding Cakes

A couple supper clubs ago I said I would make mini lemon souffle's, this did not happen. Souffle's look crazy hard and I chickened out, we serve dinner for 12! That was just too much pressure for my first time. So I scrambled to come up with another lemon dessert that could be made in ramekins.  I ended up making lemon-raspberry pudding cakes. These are amazing, and perfect to make for a large group. I could get better at my swirl technique, but they tasted and looked pretty perfect.

Ingredients:
1 pint raspberries
1/2 cup fresh squeezed lemon juice, plus 1 tablespoon
1 cup plus 3 tablespoons sugar
3 tablespoons melted butter, plus extra for ramekins
3 large eggs, separated
6 tablespoons cake flour - I couldn't find this - so instead I used 5 tablespoons all purpose flour and added a teaspoon of cornstarch.
1 cup milk
3/4 teaspoon salt
boiling water for ramekin pan
4 ounces creme fraiche


Directions:
Preheat oven to 350 degrees. Process raspberries, 1 tablespoon lemon juice, and 3 tablespoon sugar in food processor until smooth. Then pass mixture through a sieve to get rid of the seeds, set aside.

Butter inner tops of six 6-ounce ramekins, set aside. Whisk together egg yolks and 3/4 cup sugar. Whisk in milk and flour in two separate batches, beginning with flour. Whisk in remaining lemon juice, melted butter and the salt.

In a separate bowl beat egg whites on medium high until frothy. Add remaining 1/4 sugar with mixer running, beat until mixture holds stiff peaks. Whisk half of the peaks into lemon mixture until combined, fold in remaining mixture with spatula.

Place ramekins in baking dish, dividing mixture evenly filling almost to the top. Spoon a few drops of raspberry sauce on top of each ramekin, and use a toothpick to swirl into cake. Pour boiling water into baking dish - about half way up sides of ramekins. Bake about 35-45 minutes, until tops are set. Remove ramekins from baking dish with tongs and let cool for about 15 minutes. Meanwhile beat creme fraiche until peaks form. Dollop cream fraiche on top of each cake and finish with a fresh berry.