Chocolate Sponge Custard

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.
  • Gently, but thoroughly, fold into beaten whites.
  • Place 6 (6 ounces) lightly greased custard cups in large baking pan.
  • Pour egg mixture into cups.
  • Place pan on rack in preheated 350ºF oven.
  • Pour very hot water into pan to within 1/2 inch of top of custards.
  • Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
  • Remove promptly from hot water.
  • Cool at least 5 minutes before serving.
  • Top with a dollop of marshmallow fluff or whipped cream.
  • Makes 6 servings.
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