Baked Lime Custards With Raspberries
Ingredients
- 4 tbsp (50 g) unsalted butter, soft plus more for molds
- 2/3 cup (80 g) blond cane sugar
- 4 large eggs, separated
- 4 tbsp millet flour
- 1 tsp baking powder
- 2 x limes, for juice and zest
- 1 inch ginger root, peeled and finely grated
- 2 cup unsweetened coconut milk
- Pinch of sea salt
- 10.5 oz (300 g) raspberries
- Confectioner’s sugar, to serve
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