Lemon-Blackberry Pudding Cakes - blackberries

Method

• Preheat the oven to 350F.
• Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth.
• Pass the mixture through a fine sieve into a small bowl; discard the solids.
• Set the sauce aside.
• Butter the inner top inch of 6 6-ounce ramekins; set aside.
• Whisk together the egg yolks and 3/4 cup sugar in a medium bowl.
• Whisk in the flour and milk in two batches each, beginning with the flour.
• Whisk in the remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
• Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes.
• With the mixer running, add the remaining 1/4 cup sugar in a slow, steady stream; beat until the whites hold stiff (but not dry) peaks, about 2 minutes.
• Whisk half the whites into the reserved lemon mixture until combined; gently fold in the remaining whites with a rubber spatula.
• Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among the ramekins, filling each almost to the top.
• Spoon a few drops of berry sauce onto the cakes, and use a toothpick or skewer to swirl the sauce into the batter.
• Transfer to the oven; pour boiling water into the pan, a bit more than halfway up the sides of the ramekins.
• Bake until the cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes.
• With tongs, transfer the ramekins from the pan to a wire rack, and let cool 15 minutes.
• Meanwhile, beat the creme fraiche in a clean mixing bowl to soft peaks.
• Serve the cakes warm with creme fraiche and the remaining berries.