3 hours ago
Saturday, March 19, 2011
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!