Rosemary-Lemon Custard Cakes

• 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

1. Beat egg whites with a mixer on medium-high speed until foamy.
2. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
3. In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
4. Add flour through salt; beat well.
5. Add yolks and milk; beat well.
6. Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
7. Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
8. Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
9. Bake at 350u0b0 45 min or until set.
10. Remove cups from pan.

egg whites, sugar, butter, flour, grated lemon, lemon juice, rosemary, salt, egg yolks, milk

Taken from www.food.com/recipe/rosemary-lemon-custard-cakes-90353 (may not work)