Rosemary-Lemon Custard Cakes Recipe - Food.com
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.
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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