Lemon-Rosemary Custard Cakes Recipe

Name: Lemon-Rosemary Custard Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 for 45 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large egg whites (at room temperature), 3/4 cup sugar, divided, 2 tablespoons stick margarine, softened, 1/4 cup all-purpose flour, and more.

Yes, Lemon-Rosemary Custard Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Rosemary Custard Cakes

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