Beat egg whites at medium-high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.
Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add flour, rind, juice, rosemary, and salt, and beat well. Add egg yolks and milk, and beat well. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into 6 (6-ounce) custard cups coated with cooking spray. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake cakes at 350° for 45 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar.
We loved these custard cakes. The only difficulty I had was figuring out how long to bake them. Mine were not set after 35 minutes; I kept them in a total of 15 minutes longer and let them sit in the hot water bath another 30. I thought perhaps I'd missed a step: scalding the milk for instance? But apparently not, and apparently no one else has had this problem. Well, good! They are delicious, and I'll be serving them again!
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