Preparation:
Press each warm crepe into a 6-ounce custard cup (or muffin cup) coated with vegetable cooking spray. Place another custard cup inside each crepe to form tulip-shaped cups; let cool completely. Place egg yolk in a small bowl; lightly beat with a wire whisk. Combine 3 tablespoons sugar and cornstarch in a small saucepan; stir well. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually stir about one-fourth of the hot milk mixture into egg yolk; add to remaining milk mixture, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in lime rind and lime juice. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into custard. Gently fold in remaining egg white mixture. Place crepe-filled custard cups on a baking sheet; remove top custard cups. Divide custard mixture evenly among crepe cups. Bake at 375 degrees for 15 minutes or until puffed and golden. Remove crepes from custard cups. Spoon about 2 tablespoons Blackberry Sauce onto each of 6 dessert plates. Place 1 filled crepe on top of sauce, and sprinkle with powdered sugar. |
