Step 1
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Pre-heat oven to 350 degrees. |  |
Step 2
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Zest lemon and squeeze 1/3 cup of juice (about 2 large lemons). |  |
Step 3
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Wash blueberries and raspberries in a strainer. Set aside. |  |
Step 4
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In a medium bowl, with an electric mixer on high speed, beat 4 large egg whites and a pinch of salt until foamy.
Gradually beat in 1/4 cup of sugar until stiff peaks form. |  |
Step 5
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In a separate bowl, mix 3/4 cups sugar and flour. |  |
Step 6
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Add 4 large egg yolks, lemon juice, zest and melted butter and whisk until blended. |  |
Step 7
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Whisk in milk and vanilla. |  |
Step 8
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STIR in 1/4 cup of eggs white mixture. |  |
Step 9
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FOLD in the remaining egg white mixture in two batches until no white streaks remain. |  |
Bain Marie
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Step 10
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Divide the fruit evenly in the remkin dishes. Pour the batter over the fruit, filling the dishes full evenly. |  |
Step 11
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Place the filled remkins in a roasting pan. Place the roasting pan in the middle shelf of the hot oven.
|  |
Step 12
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Pour boiling water into the roasting pan until the water is half way up the sides of the remkins (careful not to get water in the batter). |  |
Step 13
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Bake at 350 degrees for 35 minutes, until tops are golden brown and spring back when pressed.
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Step 14
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Carefully move dishes to a wire rack to cool. Serve warm or cold. |