Saturday, March 19, 2011

Lemon Rosemary Custard Cakes



This is one of my favorite desserts. The only drawback is that it only makes 4 little cakes, and I don't like to bake for just 4. Perhaps next time I will double the recipe.

These are little custards, but they are also little cakes.

By baking them in a water bath, half of the cake never cooks, so they remain a silky smooth custard, but the tops bake up as cakes, so when you break into them, you have a nice surprise!



The lemon and rosemary go so well together. This is an old recipe from Gourmet back from the 80's and I seem to remember it because I have made it so many times!



Lemon Rosemary Custard Cakes: (serves 4....boo hoo)

3 eggs, separated
3/4 cups sugar
1/4 cup flour
1 1/2 tbsp butter, melted
zest and juice of one large lemon
1 tbsp of fresh chopped rosemary
1 1/2 cups lowfat milk



Coat 4 ramekins (my ramekins are 6 oz.) with cooking spray and place in a 9 x 13 baking dish (this is for the water bath).

Combine the egg yolks with the sugar and butter. Gradually whisk in the milk. Add the flour, lemon zest, juice and rosemary.

In a separate bowl, beat the egg whites until they have stiff peaks and fold them gently into the batter.

Carefully pour the batter into the ramekins.
Fill the baking dish with water halfway up the sides of the ramekins (so only half the batter makes a custard).

Bake 45 minutes at 350F. Let cool about 30 minutes before serving.



Garnish with candied violets (which I never have!) or rosemary sprigs!
Enjoy!

12 comments:

Content in a Cottage said...

Those look amazing for a lemon head named Rosemary.

Anonymous said...

Oh I miss those old school Gourmet magazines from the 80s! I had a major stash in my basement for years, and finally threw them out. Kinda regret it. Do tell, whose absolutely adorable beehive patterned multi-coloured ramekins?

Stacey Snacks said...

A.,
I bought that set of beehive ramekins back when the recipe was printed in the 90's. I purchased them at Crate & Barrel. They are long gone. Boo hoo.

Dana said...

Are those cute dishes ramekin size? I would totally make those for a family dinner. My brother Alex is a nut for lemon desserts and they are so pretty!

SarahB said...

I HAVE to make these! They look so good!

Joanne said...

I love lemon and rosemary together. I've never had it in a sweet setting but I just know I would adore it!

Katie@Cozydelicious said...

These little cakes look amazing - I love the texture surprise! How fun! I bet you could doa whole variety of flavors - I've been in an orange mood lately so I might see what happens if I swap in some orange. Yum!

Ciao Chow Linda said...

yum, yummy and more yummy. I love these pudding cakes. I've got the candied violets for you!

The Japanese Redneck said...

mouth watering!

Proud Italian Cook said...

Lemony custard sounds so Spring-y, and I love the violet addition, although I don't have any, maybe Linda will give me some.

oui, Chef said...

Oh my....these look lovely. I recently made a lemon-thyme cheesecake, but I love the lightness of your approach here....YUM! - S

Lyss said...

Can you make these ahead of time (just earlier in the day) and keep them in the fridge?