Steamed Lemon Custard with Raspberries Recipe

Name: Steamed Lemon Custard with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg whites; 1/4 teaspoon cream of tartar; 1/2 lemon, zested and juiced; 1/4 teaspoon pure vanilla extract; 3 tablespoons cake flour; 1/4 cup sugar; 1/4 teaspoon salt; 20 fresh raspberries, plus more for garnish; Fresh mint leaves, for garnish; Confectioners' sugar, for dusting

Servings: persons

1
In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy.
2
Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks.
3
Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
4
Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each.
5
Spoon the batter into the ramekins and set them in a bamboo steamer with a lid.
6
Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
7
Run a thin knife around edges of the ramekins and turn upside down onto plates.
8
Garnish with raspberries, mint, and a dusting of confectioners' sugar.
9
VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers.
10
Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer.
11
Steam everything together as directed in the recipe.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large egg whites, 1/4 teaspoon cream of tartar, 1/2 lemon, zested and juiced, 1/4 teaspoon pure vanilla extract, and more.

Yes, Steamed Lemon Custard with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Steamed Lemon Custard with Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions