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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Custard cup
- Baking pan
- Oven
- Kettle
- Spoon
- Spatula
- Nonstick cooking spray
- Chef's knife
- Cutting board
- Grater
- Whisk
- Fine-mesh sieve
- Kitchen scale
- Aluminum foil
- Cooling rack
- Plate
Ingredients
- 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
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