Unlike basic baked custard, for sponge custards, egg whites are beaten separately and folded into the batter. During baking the batter separates, to form a creamy custard on the bottom with a sponge-cake-like top.

Chocolate Sponge Custard

3 large eggs, separated
1/4 teaspoon cream of tartar
1 1/4 cups milk
1/3 cup chocolate-flavored syrup
1/4 cup all-purpose flour
3/4 teaspoon vanilla extract
Marshmallow fluff or whipped cream, optional

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. Gently, but thoroughly, fold into beaten whites. Place 6 (6-ounce) lightly greased custard cups in a large baking pan. Pour egg mixture into cups. Place pan on rack in preheated 350ºF (175ºC) oven. Pour very hot water into pan to within 1/2-inch of top of custards.
3. 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.

Recipe and photograph provided courtesy of the American Egg Board.