Maple-Apple Sponge Custards

By Hklbrries

"Have you ever ordered custard pie, bread pudding or creme caramel at a restaurant? Though classy, these soothing baked custards are easy and inexpensive to make at home.

At its simplest, baked custard is enhanced by a dash of nutmeg, as in the classic cup custard or custard pie. But comforting custard also takes well to fruit flavors.

Depending on the season, you can use almost any fruit: fresh, drained canned, dried or candied, even fruit preserves, with the exception of raw pineapple, figs, papaya, kiwi, honeydew and ginger. These all contain an enzyme that breaks down protein and prevents a custard from setting, just as it prevents gelatin from gelling.

Beyond fruits, custards also can be flavored with cocoa, instant coffee, flaked coconut, spices, an extract or a liqueur. You also can use nuts, except for pecans and walnuts, which color custard an odd brownish-purple wherever they touch.

When sweetening the custard, instead of white or brown sugar, you can use a syrup, but use less milk to make up for the added liquid. A colored syrup, such as a fruit-flavored syrup, will color the custard.

The main point to remember is the milk-and-egg mixture of a baked custard is quite delicate. If a custard is baked at too high a heat or for too long at any heat setting, the liquid will be forced out of the egg protein bonds that set the custard. This makes the custard weep, causing liquids to separate from the solids. To keep it from overcooking, bake a custard at a moderate heat and insulate it from direct oven heat.

The crust serves as an insulator in a custard pie, and so does the bread in bread pudding. Other baked custard recipes often call for a water bath, much like a steamtable tray, which promotes even, slow baking. To make a water bath, simply place the dessert dish in a bigger pan or dish. Then add hot water - the insulator - to the pan.

Time the baking carefully. Too short a time and the custard will not set; too long and it will curdle.

Test for doneness by inserting a knife into the custard near, but not at, the center. The knife will come out clean when the custard is done.

These are the only real secrets to successful baked custards. The rest is simply a matter of which to choose."

Ingredients

• Cooking spray
• 1 1/2 cups chopped crisp, firm cooking apple (1 medium apple, such as Granny Smith or Pink Lady)
• 1/4 to 1/3 cup sugar
• 3 tbsp flour
• 3 eggs, separated
• 3/4 cup skim or lowfat milk
• 1/4 cup maple syrup
• 2 tbsp butter, melted
• 1/4 tsp vanilla
• 1/4 tsp cream of tartar
• Whipped cream, optional
• Mint leaves, optional

Preparation

Step 1

Evenly coat six (6-ounce) custard cups with spray. Reserving a few pieces for garnish, place about 1/4 cup of the chopped apple in each cup. Place cups in a 13-by-9-by-2-inch baking pan. Set aside.

In a small bowl, stir together sugar and flour. Stir in egg yolks, milk, syrup, butter and vanilla until well blended. In a small mixing bowl, beat egg whites with cream of tartar until stiff, but not dry, just until whites no longer slip when bowl is tilted. Gently, but thoroughly, fold yolk mixture into whites.

Pour about 2/3 cup egg mixture over apples in each reserved cup. Place pan containing custard cups in a preheated 350 F oven. Pour very hot water into the baking pan within a half inch of top of custards.

Bake until knife inserted near the center comes out clean, about 30 to 35 minutes. Remove promptly from hot water. Cool at least 5 minutes before serving, or refrigerate to thoroughly chill. Garnish with whipped cream, reserved chopped apple and mint leaves, if desired, just before serving.