Rosemary-Lemon Custard Cakes |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine. 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 |
Directions:
1. Beat egg whites with a mixer on medium-high speed until foamy.
2. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
3. In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
4. Add flour through salt; beat well.
5. Add yolks and milk; beat well.
6. Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
7. Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
8. Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
9. Bake at 350° 45 min or until set.
10. Remove cups from pan.
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