Lemon-Rosemary Custard Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 large egg whites (at room temperature) |
3/4 cup sugar, divided |
2 tablespoons stick margarine, softened |
1/4 cup all-purpose flour |
1 teaspoon grated lemon rind |
1/4 cup fresh lemon juice |
1 teaspoon minced fresh rosemary |
dash of salt |
3 large egg yolks |
1 1/2 cups 1% low-fat milk |
cooking spray |
1 tablespoon sifted powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Beat egg whites at medium-high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.
3. Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add flour, rind, juice, rosemary, and salt, and beat well. Add egg yolks and milk, and beat well. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into 6 (6-ounce) custard cups coated with cooking spray. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake cakes at 350° for 45 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar.
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