Lemon-Rosemary Custard Cakes

Ingredients

• 3 large egg whites at room temperature ()
• 3 large egg yolks 
• 0.3 cup flour all-purpose
• 1 teaspoon rosemary fresh minced
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1.5 cups milk 1% low-fat
• 2 tablespoons butter softened
• 1 tablespoon powdered sugar sifted
• 1 Dash salt 
• 0.8 cup sugar divided

Equipment

• frying pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 35
2. 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.
3. Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes).
4. Add flour, rind, juice, rosemary, and salt, and beat well.
5. 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.
6. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch.
7. Bake cakes at 350 for 45 minutes or until set.
8. Remove cups from pan, and sprinkle with powdered sugar.