Rosemary-Lemon Custard Cakes

Recipe by echo echo
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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