2 large eggs

¼ teaspoon cream of tartar

1 lemon, zested and juiced

¼ teaspoon pure lemon extract

3 tablespoons unbleached all-purpose flour

¼ cup granulated sugar

40 fresh raspberries

Optional: 12 additional fresh raspberries

Optional: 2–4 teaspoons powdered sugar

Optional: Fresh mint leaves

• Separate the egg yolks and whites. Add the egg whites to a large bowl and set aside the yolks. Use an electric mixer or wire whisk to beat the egg whites until frothy. Add the cream of tartar; continue to whip or whisk until soft peaks form.

• In a small bowl, mix together the lemon zest, lemon juice, lemon extract, flour, sugar, and egg yolks; gently fold into the whites with a spatula.

• Treat 4 (6-ounce) ramekins with nonstick spray. Place 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a steamer with a lid; cover and steam for 15 to 20 minutes.

• To remove the custards from the ramekins, run a thin knife around edges; turn upside down onto plates. Garnish with raspberries, mint, and a dusting of powdered sugar, if desired.

Steaming Savvy

To steam custards at the same time with other dishes that might affect taste, wrap the ramekins in plastic wrap (so they won't pick up the other aromas) and put them in the top tier of the steamer.