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Rosemary-Lemon Custard Cakes

Here's how you make Rosemary-Lemon Custard Cakes
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  • Servings: 6
  • Prep: 10m
  • Cook: 45m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 2 tablespoons butter, softened
  • 1/4 cup all-purpose flour
  • 1 teaspoon grated lemon rind
  • 1/4 cup lemon juice
  • 1/2 teaspoon dried rosemary
  • Salt (1 dash)
  • 3 large egg yolks
  • 1 1/2 cups skim milk
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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