True Lemon Pudding Cakes with Raspberry Sauce

Ingredients

• 1

  1/2 tablespoons unsalted butter, melted and cooled slightly

• 3

  large eggs, separated

• 1

  1/2 cups whole milk

• 4 tsp

  True Lemon

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• 1/3 c

  water

• 3/4 c

  sugar

• 1/4 c

  flour

• 1/8 tsp

  salt

• 1/2 c

  raspberry preserves

• 1 tbsp

  honey

Directions

1. Preheat the oven to 350 degrees. Lightly grease six 3/4 cup ramekins. Place in a large roasting pan lined with a kitchen towel.
2. In the bowl of a stand mixer, combine the egg yolks, milk, True Lemon and water. Beat on medium speed until frothy, about 2 minutes. Add the butter, sugar, flour and salt and beat until smooth.
3. In a clean bowl of a stand mixer, beat the egg whites until stiff peaks form. Gently fold them into the egg yolk mixture, being very careful not to over mix.
4. Divide the mixture between the prepared ramekins. Pour hot water into the bottom of the pan, filling until it is about half way up the sides of the ramekins.
5. Bake for about 25-30 minute or until puffed and lightly brown on top. Remove from the oven and let cool slightly on a wire rack.
6. In a small pot, heat the jam and honey over medium heat until it thins and starts to boil slightly.
7. Pour the sauce over the tops of the cakes and serve.