Recipe

Lemon-rosemary Custard Cakes Recipe

	Pointsevenout / All my dishes 2 years, 1 month ago This recipe is so neat. When it bakes the ingredients separate out to form a cake on the top and custard on the bottom. Lifted from Cooking Light 2000 Prep:16m Cook:35m Servings:6	Pointseveno
	custard

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Ingredients

3 large egg whites

3/4c granulated sugar, divided

2T stick margarine or butter, softened

1/4c all-purpose flour

1t fresh rosemary, minced

1t lemon rind, grated

1/4c fresh lemon juice

dash of salt

3 large egg yolks

1 1/2c 1% low-fat milk

cooking spray

1T powdered sugar

rosemary sprigs (optional)

Directions

Preheat oven to 350*.

Beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Beat 1/2 cup granulated sugar and margarine at medium speed of a mixer until well-blended (about 3 minutes). Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, rosemary, lemon rind, juice, and salt to sugar mixture, beating well. Add egg yolks and milk, and beat until blended. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.

Spoon into 6 (6oz) custard cups coated with cooking spray. Place cups in a 13 x 9" baking pan, and add hot water to pan to a depth of 1". Bake cakes at 350* for 35 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar. Garnish with rosemary, if desired.

222 calories, 30% from fat.

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