Apple - Maple Sponge Custards

By grammadot

Ingredients

• 1-1/2 c. chopped peeled crisp apple, such as Granny Smith
• + 1/4-1/3 c. sugar
• + 3 Tbsp. flour
• + 3 egg yolks
• + 3/4 c. milk
• + 1/4 c. maple syrup
• + 2 Tbsp. butter,melted
• + 1/4 tsp. vanilla
• + 3 egg whites, room temperature
• + 1/4 tsp. cream of tartar

Details

Servings 2
Adapted from penn-dutch.com

Preparation

Step 1

Serves 2

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2 Tbsp. butter,melted

1. Heat oven to 350°F. Divide apples evenly among six 6-oz. greased custard cups, reserving a few pieces for garnish, if desired. Place cups in 13 x 9 x 2-in. baking pan.

2. Mix sugar and flour in medium bowl. Stir in egg yolks, milk, syrup, butter and vanilla until blended; set aside.

3. Beat egg whites with cream of tartar in mixer bowl with whisk attachment on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Pour over apples, dividing evenly (about 2/3 c. each).

4. Place pan on rack in center of 350°F oven; pour very hot water into pan to within 1/2 in. of top of cups. Bake until wooden pick inserted near center comes out clean, 30 to 35 min. Remove cups from water bath at once; cool on wire rack at least 10 min.