Chocolate Sponge Custard

1. 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. 2

   In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.

3. 3

   Gently, but thoroughly, fold into beaten whites.

4. 4

   Place 6 (6 ounces) lightly greased custard cups in large baking pan.

5. 5

   Pour egg mixture into cups.

6. 6

   Place pan on rack in preheated 350u00b0F oven.

7. 7

   Pour very hot water into pan to within 1/2 inch of top of custards.

8. 8

   Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.

9. 9

   Remove promptly from hot water.

10. 10

    Cool at least 5 minutes before serving.

11. 11

    Top with a dollop of marshmallow fluff or whipped cream.

No additional tips available.