Steamed Lemon Custard with Raspberries - egg whites

Method

• In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy.
• Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks.
• Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
• Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each.
• Spoon the batter into the ramekins and set them in a bamboo steamer with a lid.
• 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.
• Run a thin knife around edges of the ramekins and turn upside down onto plates.
• Garnish with raspberries, mint, and a dusting of confectioners' sugar.
• 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.
• Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer.
• Steam everything together as directed in the recipe.