Lemon-Rosemary Custard Cakes

Lemon-Rosemary Custard Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    large egg whites (at room temperature)

  • ¾

    cup sugar divided

  • 2

    tablespoons stick margarine softened

  • ¼

    cup all-purpose flour

  • 1

    teaspoon grated lemon rind

  • ¼

    cup fresh lemon juice

  • 1

    teaspoon minced fresh rosemary

  • Dash salt

  • 3

    large egg yolks

  • cups 1% low-fat milk

  • Cooking spray

  • 1

    tablespoon sifted powdered sugar

Directions

Preheat oven to 350º. Beat egg whites at medium-high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside. Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add flour, rind, juice, rosemary, and salt, and beat well. Add egg yolks and milk, and beat well. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into 6 (6-ounce) custard cups coated with cooking spray. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake cakes at 350º for 45 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar.


Nutrition

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