Chocolate Sponge Custard
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.
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)
- 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-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.
- 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.