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Ingredients
| eggs: 3 (whites, large) |
| granulated sugar: 3/4 cup |
| salted butter: 2 Tbl (softened) |
| all-purpose flour (unsifted): 1/4 cup |
| lemon zest: 1 tsp |
| lemon juice: 1/4 cup |
| dried rosemary: 1/2 tsp |
| salt: 1 dash |
| eggs: 3 (yolks, large) |
| nonfat milk: 1 1/2 cups |
Rosemary-Lemon Custard Cakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Beat egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
- In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
- Add flour through salt; beat well.
- Add yolks and milk; beat well.
- Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
- Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
- Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
- Bake at 350° 45 min or until set.
- Remove cups from pan.