Cut the bread into small cubes and drizzle with the milk. Leave for about ten minutes. Then lightly squeeze the bread and chop it very finely.
Mix the egg yolks, bread, curd, powdered sugar, vanilla sugar and lemon zest well. Whip the egg whites and salt until stiff. Fold the snow exactly into the curd mixture.
Generously butter the small pudding or soufflé molds and sprinkle with a little sugar. Pour in the curd mixture to a height of 3/4. Cover the molds with foil.
Place the strainer insert in the pressure cooker and fill with water up to the insert. Place the ramekins on the insert, close the cooker and cook the puddings under pressure (1st ring) for ten minutes.
In the meantime, for the sauce, mash raspberries, juice of one lemon and sugar. Pass the puree through a sieve to remove the seeds. Dilute with water.
Pull the saucepan from the fire and cool the edge of the lid under cold water. When the valve has sunk, open the lid. Leave the puddings for a short time, then turn them out onto plates and pour raspberry sauce around them.
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