ROSEMARY-LEMON CUSTARD CAKES

Rosemary-Lemon Custard Cakes image

Provided by echo echo

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

3 large egg whites
3/4 cup sugar
2 tablespoons butter, softened
1/4 cup flour
1 teaspoon grated lemon, rind of
1/4 cup lemon juice
1/2 teaspoon dried rosemary
1 dash salt
3 large egg yolks
1 1/2 cups skim milk

Steps:

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.