from: 94
Ingredients
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh or frozen raspberries
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1/2 teaspoon pure vanilla extract
pinch of salt
1/2 cup unleached white flour
1/2 teaspoon baking powder
Directions
Preheat oven to 350. Lightly oil six ovenproof custard cups or six 8 ounce ramekins. Place the cups in a 2-inch-deep baking pan. Being to heat water to add to the pan just before baking.
In a bowl, combine the lemon juice with the cornstarch. Add the raspberries and 1/2 cup of the sugar and toss lightly. In a separate bowl, with an electric mixer or whisk, beat the egg whites until stiff. Set aside. In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup of sugar. Beat in the lemon peel, vanilla, salt, flour, and baking powder. Gently stir in the raspberry mixture, then fold in the beaten eggwhites.
Spoon the batter evenly into the prepared cups. Pour very hot water into the baking pan until the water reaches about halfway up the sides of the cups. Bake until puffed, firm on top, and golden, 40 to 50 minutes. Refrigerate and serve chilled.