Rosemary-Lemon Custard Cakes
October 18, 2014
Categories: Desserts, Brunch, Fathers Day, Mothers Day, Oven Bake Low Fat, Vegetarian, Flour, Sugar, Herbs, more
"My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine"
- Serving Size: 1 (114 g)
- Calories 219.4
- Total Fat - 8.3 g
- Saturated Fat - 4.5 g
- Cholesterol - 109.4 mg
- Sodium - 133.9 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 0.4 g
- Sugars - 28.2 g
- Protein - 4.1 g
- Calcium - 91 mg
- Iron - 0.4 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.1 mg
Step by Step Method
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.
No special items needed.