Rosemary-Lemon Custard Cakes
Recipe: #14716
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"
Original is 6 servings
Ingredients
Nutritional
- 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
Step 1
Beat egg whites with a mixer on medium-high speed until foamy.
Step 2
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
Step 3
In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
Step 4
Add flour through salt; beat well.
Step 5
Add yolks and milk; beat well
Step 6
Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
Step 7
Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
Step 8
Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
Step 9
Bake at 350° 45 min or until set.
Step 10
Remove cups from pan.
Tips
No special items needed.
0 Reviews
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