Rosemary-Lemon Custard Cakes

READY IN: 55mins
Recipe by echo echo

My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.

Top Review by Cook4_6

After trying this dessert after it cooled to room temperature, I was going to give it 4 stars. The flavor and texture were nice, but I thought the lemon was a bit too subtle. However, after I tried a completely cooled (from the refrigerator) I had to move it up to 5 star. It was nice at room temperature, but fabulous cold! When cold, the lemon flavor is perfect!

Ingredients Nutrition


  1. Beat egg whites with a mixer on medium-high speed until foamy.
  2. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
  3. In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
  4. Add flour through salt; beat well.
  5. Add yolks and milk; beat well.
  6. Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
  7. Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
  8. Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
  9. Bake at 350° 45 min or until set.
  10. Remove cups from pan.

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