Rosemary-Lemon Custard Cakes - cooking recipe

Ingredients
    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
Preparation
    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\u00b0 45 min or until set.
    Remove cups from pan.

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