Lemon-Blackberry Pudding Cakes

• 1 pint blackberries
• 1/2 cup plus 1 tablespoon fresh lemon juice (about 3 lemons)
• 1 cup plus 3 tablespoons sugar
• 3 tablespoons unsalted butter, melted, plus more for the ramekins
• 3 large eggs, separated
• 6 tablespoons cake flour (not self-rising), sifted
• 1 cup milk
• 1/4 teaspoon salt
• 4 ounces creme fraiche (about 1/2 cup)

1. Preheat the oven to 350F.
2. 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.
3. Pass the mixture through a fine sieve into a small bowl; discard the solids.
4. Set the sauce aside.
5. Butter the inner top inch of 6 6-ounce ramekins; set aside.
6. Whisk together the egg yolks and 3/4 cup sugar in a medium bowl.
7. Whisk in the flour and milk in two batches each, beginning with the flour.
8. Whisk in the remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
9. 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.
10. 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.
11. Whisk half the whites into the reserved lemon mixture until combined; gently fold in the remaining whites with a rubber spatula.
12. 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.
13. Spoon a few drops of berry sauce onto the cakes, and use a toothpick or skewer to swirl the sauce into the batter.
14. Transfer to the oven; pour boiling water into the pan, a bit more than halfway up the sides of the ramekins.
15. Bake until the cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes.
16. With tongs, transfer the ramekins from the pan to a wire rack, and let cool 15 minutes.
17. Meanwhile, beat the creme fraiche in a clean mixing bowl to soft peaks.
18. Serve the cakes warm with creme fraiche and the remaining berries.

blackberries, lemon juice, sugar, unsalted butter, eggs, cake flour, milk, salt, creme fraiche

Taken from www.epicurious.com/recipes/food/views/lemon-blackberry-pudding-cakes-393059 (may not work)