Rosemary Lemon Custard Cakes
Indulge in the delicate elegance of Rosemary Lemon Custard Cakes, where zesty lemon and earthy rosemary come together in a perfectly balanced dessert. These individual custard cakes boast a unique dual texture, with a velvety custard base and a light, cake-like top layer. Infused with the aromatic essence of fresh rosemary in melted butter, each bite bursts with herbal and citrusy notes that are both refreshing and comforting. Baked in a bain-marie (water bath) for a silky-smooth finish, these cakes are as refined as they are simple to prepare. Perfect for dinner parties or an elevated weeknight treat, they’re finished with a dusting of powdered sugar for a beautiful, bakery-worthy touch. Serve warm for an enticing dessert that’s equal parts rustic and sophisticated.
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Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 60 milliliters lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon fresh rosemary
- 80 grams all-purpose flour
- 240 milliliters whole milk
- 1 pinch salt
- 2 tablespoons powdered sugar (for topping, optional)
Directions
Step 1
Preheat your oven to 175°C (350°F). Lightly grease six 6-ounce ramekins and place them in a deep baking dish.
Step 2
In a small saucepan, melt the unsalted butter over low heat. Add the chopped fresh rosemary, allowing the herb to infuse into the butter for 1-2 minutes. Remove from heat and set aside to cool slightly.
Step 3
In a medium mixing bowl, whisk together the granulated sugar and large egg yolks until the mixture is pale and creamy, about 2-3 minutes.
Step 4
Slowly whisk in the melted rosemary-infused butter, followed by the lemon juice and lemon zest.
Step 5
Sift the all-purpose flour and salt into the wet mixture, stirring until just combined.
Step 6
Gradually pour in the milk, whisking until the batter is smooth and slightly thin.
Step 7
In a separate clean bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
Step 8
Gently fold the beaten egg whites into the batter in three additions, being careful to maintain the airy texture.
Step 9
Fill each prepared ramekin with the batter, leaving about 1/4 inch of space from the top.
Step 10
Pour boiling water into the baking dish around the ramekins, filling the dish until the water reaches halfway up the sides of the ramekins. This creates a bain-marie (water bath) to help the cakes bake evenly.
Step 11
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the tops of the custard cakes are lightly golden and set. The centers should remain slightly jiggly.
Step 12
Remove the ramekins from the water bath and allow them to cool for 10-15 minutes before serving. Optionally, dust with powdered sugar before serving.
Nutrition Facts
| Serving size | 822.4 grams (822.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2125 |
| Total Fat 120.70g | 155% |
| Saturated Fat 65.70g | 329% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 838mg | 279% |
| Sodium 462mg | 20% |
| Total Carbohydrate 246.70g | 90% |
| Dietary Fiber 3.50g | 13% |
| Total Sugars 178.70g | |
| Protein 35.50g | 71% |
| Vitamin D 229IU | 1145% |
| Calcium 443mg | 34% |
| Iron 7mg | 38% |
| Potassium 771mg | 16% |
Source of Calories