Rosemary Lemon Custard Cakes Food

ROSEMARY & THYME LEMON PUDDING CAKES

Steps:

• Separate eggs; let stand at room temperature 30 minutes. Lightly brush the inside of six 6-oz. ramekins or custard cups with 1 tablespoon melted butter. Dust each with 1/2 teaspoon sugar. , Preheat oven to 350°. In a small saucepan, combine milk and herbs; bring just to a boil. Immediately remove from heat; let stand 10 minutes. Strain milk through a fine-mesh strainer; discard herbs., Place flour and 2 tablespoons sugar in a large bowl; whisk in yolks, lemon zest, lemon juice, remaining melted butter and strained milk. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; fold gently into flour mixture. Divide among ramekins., Bake until tops spring back when lightly touched, 17-20 minutes. (Cakes will fall slightly.) Sprinkle with coarse sugar; cool 5 minutes on a wire rack. Serve warm.

ROSEMARY-LEMON CUSTARD CAKES

Steps:

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

RASPBERRY-LEMON CUSTARD CAKES

Steps:

• Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
• Heat oven to 350°F.
• You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
• Beat egg whites in a medium bowl with mixer on medium speed until foamy.
• Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
• With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
• Beat in flour, extract, lemon zest and juice.
• Gradually beat in milk.
• Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
• Divide batter among prepared cups (cups should be filled to the top).
• Place cups in hot water in roasting pan.
• Bake until puddings are puffed and golden brown on top -- about 24 minutes.
• Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.

ROSEMARY-LEMON CAKE WITH CURRANTS

Steps:

• Preheat oven to 350 degrees.
• Combine first 5 ingredients in a bowl and set aside.
• Combine the 1/2 cup sugar and olive oil in a large bowl and beat at high speed of a mixer for 2 minutes.
• Add yogurt, extracts, egg and egg white beating for 1 minute.
• Add flour mixture beating at low speed until well-blended.
• Fold in rind and currants.
• Pour batter into a 9-inch springform pan coated with cooking spray.
• Bake for 25 minutes or until golden and cake springs back when touched lightly in the center.
• While cake is baking, combine confectionary sugar with 3 tablespoons of lemon juice.
• If it is too thick add some drops of water until it is a desired consistency.
• Pierce cake lightly with a fork several times.
• Spoon glaze over cake.
• Cool on a wire rack.

ROSEMARY LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Coat a 9-inch springform pan with nonstick cooking spray.
• Combine first 5 ingredients in a bowl; set aside.
• Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
• Add yogurt, extracts, egg and egg white; beat 1 minute.
• Add flour mixture and beat at low speed until well blended.
• Fold in zest and cranberries.
• Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
• Remove from oven.
• Pierce cake with a fork.
• Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
• To serve, remove ring of pan and slide bottom onto a cake plate.