Rosemary-lemon Custard Cakes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 large egg whites
• 3/4 cup sugar
• 2 tablespoons butter, softened
• 1/4 cup flour
• 1 teaspoon grated lemon, rind of
• 1/4 cup lemon juice
• 1/2 teaspoon dried rosemary
• 1 dash salt
• 3 large egg yolks
• 1 1/2 cups skim milk

Recipe

• 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 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.