Zutaten für Chocolate Sponge Custard
- Eggs
- 1/4 teaspoon cream of tartar
- 1 cup whole milk
- Chocolate Flavored Syrup
- All Purpose Flour
- Vanilla Extract
- Marshmallow Cream
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Zubereitung von Chocolate Sponge Custard
- Preheat oven to 350°F (175°C). Lightly grease six custard cups.
- In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer on high speed until stiff, glossy peaks form.
- In a separate bowl, whisk together 4 large egg yolks, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1 teaspoon vanilla extract until smooth and well combined.
- Gently fold the egg yolk mixture into the beaten egg whites in two additions, being careful not to deflate the whites. Use a spatula and fold in a circular motion from the bottom up.
- Divide the batter evenly among the prepared custard cups.
- Place the custard cups in a large baking pan. Pour hot water into the pan until it reaches halfway up the sides of the cups (bain-marie).
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the custards are puffed.
- Carefully remove the baking pan from the oven and let the custards cool in the water bath for 5 minutes.
- Remove the custards from the water bath and let them cool completely on a wire rack.
- Once cooled, top with a dollop of whipped cream or your favorite topping (optional). Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
34g
Fat
10g
Carbs
5g
