Good Thyme Lemon Cups
- 1/2 cup sugar
- 2 tbsp ap flour
- 2 tsp fresh thyme - snipped
- or: 1/2 tsp dried
- 1 tsp finely shredded lemon peel
- 2 egg yolks - lightly beaten
- 3 tbsp lemon juice
- 1 tbsp melted butter
- 3/4 cup milk
- 2 egg whites
- whipped cream
- fresh thyme sprigs
InstructionsPreheat oven: 325deg
In medium bowl stir together, sugar, flour, thyme and lemon peel and 1/8 tsp salt
In Small bowl combine egg yolks, lemon and butter. Stir in milk until combined. Stir milk mix into flour; set aside.
In another medium bowl beat egg whites until soft peaks form, then beat on high until stiff peaks form. fold egg whites into batter (batter will be thin).
Place four-6ounce custard cups in a 9x9x2" baking pan. Divide batter evenly among them - filling almost full.
Place pan on oven rack. Pour hot water into baking pan - around the cups to a depth of 1"
Bake 35-40 minutes - or until tops are lightly browned and puffed.
Remove cups from pan. Serve warm or chill up to 24hours. Invert onto dessert plates - top with whipped cream and a sprig of thyme.