Lemon-Rosemary Custard Cakes

Name: Lemon-Rosemary Custard Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges egg whites (at room temperature); 3 larges egg yolks; 59 milliliters all-purpose flour; 1 teaspoon minced fresh rosemary; 59 milliliters fresh lemon juice; 1 teaspoon grated lemon rind; 355 milliliters 1% low-fat milk; 2 Tbsps margarine, softened; 1 Tbsp sifted powdered sugar; 1 Dash salt; 177 milliliters sugar, divided

Lemon-Rosemary Custard Cakes requires about 45 minutes from start to finish. One portion of this dish contains about 6g of protein, 7g of fat, and a total of 223 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have egg whites, rosemary, flour, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Blender

Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes).

Ingredients you will need

Margarine

Sugar

Equipment you will use

Blender

Add flour, rind, juice, rosemary, and salt, and beat well.

Ingredients you will need

Rosemary

All Purpose Flour

Juice

Beef

Salt

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.

Ingredients you will need

Cooking Spray