Light Lemon Pudding with Raspberries and Blueberries

Preheat oven to 350 F. Place 6 ramekins (or mini crocettes) in a 9 x 13 baking dish.

Pour egg yolks into a medium bowl. Set whites aside in another bowl. Add sugar into the yolks and mix until mixture is creamed and thick. Add in butter, flour, lemon juice, lemon zest, skim milk and cream. Mix until fully combined. (Don’t worry, mixture will be soupy looking). Set aside.

Add the cream of tartar into the reserved egg whites. Beat with a whisk (or electric mixer) until a firm peak forms when you lift up the whisk (about 5-7 minutes).

Combine the raspberries and blueberries in a bowl.

Gently stir about 1/3 of the egg whites into the egg yolk mixture. Gently fold in the rest of the egg whites and half of the mixture of raspberries and blueberries until mixed.

Pour mixture into each ramekin. Add about 1 inch of hot water into the 9×13 baking dish that you set the ramekins in. DO NOT LET WATER GET INTO THE RAMEKINS, or your pudding will be ruined. Trust me, I learned this from Bobby Flay.

Bake for about 30 minutes or until pudding cake is set and lightly browned. Remove ramekins from the water and let them chill in the refrigerator for about 30 minutes. Then, garnish with remaining berries and powdered sugar and enjoy!

Recipe adapted from Sunset Magazine.