Instructions: Preheat oven to 350 F. Butter six 3/4-cup souffle dishes or custard cups.

Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).

Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry.

Fold whites into yolk mixture in 3 additions (mixture will be runny).

Divide pudding-cake mixture among prepared souffle dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.

Bake pudding cakes until puffed and firm to touch, about 25 minutes.

Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.

Marbled Raspberry Cream: Puree raspberries in syrup in processor. Stain puree; discard seeds. Beat whipping cream and sugar in medium bowl until stiff peaks form. Drizzle raspberry puree over cream. Using knife, swirl raspberry puree into cream just until marbled in appearance. (Can be prepared 4 hours ahead. Cover and chill.)

Chefs

Note: These elegant cakes have a soft pudding-like center and refreshing lemon flavor. Although best served warm, they can be made ahead and served at room temperature.

Tarla Fallgatter has been teaching cooking classes for more than 15 years.

She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre

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