Lemon-Berry Pudding Cakes

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Martha Stewart

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Ingredients

1 pint blackberries

1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice

1 cup plus 3 tablespoons sugar

3 tablespoons unsalted butter, melted, plus more for ramekins

3 large eggs, separated

6 tablespoons cake flour (not self-rising), sifted

1 cup milk

3/4 teaspoon salt

Boiling water, for pan

4 ounces (about 1/2 cup) creme fraiche

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