Rosemary-Lemon Custard Cakes Recipe
My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine
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Cooking tools:
- Ramekin
- Hand mixer
- Microplane
- Baking pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Oven
Ingredients
- 3 large egg whites
- 3/4 cup granulated sugar
- 2 tablespoons butter, softened
- 1/4 cup all-purpose flour
- 1 teaspoon grated lemon rind
- 1/4 cup lemon juice
- 1/2 teaspoon dried rosemary
- salt (1 dash)
- 3 large egg yolks
- 1 1/2 cups skim milk
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