Ingrédients pour Rosemary Lemon Custard Cakes
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Comment préparer Rosemary Lemon Custard Cakes
- Preheat oven to 350°F (175°C).
- Beat 4 large egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup (50g) granulated sugar, 1 tablespoon at a time, beating well after each addition.
- Beat until stiff, glossy peaks form.
- In a separate bowl, cream together 1/2 cup (113g) unsalted butter and 1/2 cup (100g) granulated sugar on medium speed for approximately 5 minutes, until light and fluffy.
- Add 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Beat until just combined.
- In a small bowl, whisk together 4 large egg yolks, 1 cup (240ml) whole milk, 1 tablespoon lemon zest, and 1 tablespoon finely chopped fresh rosemary.
- Add the yolk mixture to the butter mixture and beat until well combined.
- Gently fold 1/4 of the egg whites into the batter to lighten it.
- Gently fold in the remaining egg whites in two additions, being careful not to deflate the batter.
- Spoon the batter evenly into 6 (6-ounce) custard cups coated with nonstick cooking spray.
- Place the custard cups in a shallow baking pan.
- Carefully pour hot water into the baking pan, reaching about 1 inch up the sides of the custard cups.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
101g
Fat
16g
Carbs
11g
