Total Time
50mins
Prep 20 mins
Cook 30 mins

Found this while noodling around on the web and posted in response to a request for "chocolate splodge". Thought it sounded promising! Personally, I'd leave out the marshmallow goop.

Ingredients Nutrition

Directions

  1. In small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.
  2. In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.
  3. Gently, but thoroughly, fold into beaten whites.
  4. Place 6 (6 ounces) lightly greased custard cups in large baking pan.
  5. Pour egg mixture into cups.
  6. Place pan on rack in preheated 350ºF oven.
  7. Pour very hot water into pan to within 1/2 inch of top of custards.
  8. Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
  9. Remove promptly from hot water.
  10. Cool at least 5 minutes before serving.
  11. Top with a dollop of marshmallow fluff or whipped cream.
  12. Makes 6 servings.
Most Helpful

4 5

I love chocolate, so naturally I would love this recipe. Didn't make any changes, and I prefer the whipped cream to the marshamallow cream for the topping. Thanks for posting.