INGREDIENTS:

• 3 extra-large eggs, room temperature
• ¾ cup sugar, divided
• 2 tablespoons butter, softened
• ¼ cup all-purpose flour
• 1 teaspoon grated lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon minced fresh rosemary
• 3 large egg yolks
• 1 ½ cups milk
• 2 tablespoons sifted powdered sugar

DIRECTIONS:

1. Preheat oven to 350°F.  Coat 6 6-ounce custard cups with cooking spray.

2. Separate eggs.  Beat egg whites at medium-high speed in the bowl of a mixer until foamy.  Gradually add ¼ cup of the sugar, 1 tablespoon at a time, beating until stiff peaks form.  Set aside.

3. In another bowl, beat remaining ½ cup sugar and butter at medium speed until well-blended, about 5 minutes.  Add flour, lemon zest, juice, rosemary, and a pinch of salt.  Beat well.  Add egg yolks and milk, and beat well.  Gently stir one-fourth of egg white mixture.  Spoon into custard cups.

4. Place cups in a baking pan and add 1 inch of hot water to pan.  Bake custards until set and lightly golden, about 45 minutes.  Remove cups from pan.  Chill.  Sprinkle with powdered sugar.

SERVES 6