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Source: Incredible Egg Board

Maple-Apple Sponge Custards
Serve these simple, melt-in-your mouth custards warm or refrigerate them until cold. Garnish with chopped apple, whipped cream and fresh mint.
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Serves: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
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3 large eggs
1 1/2 cups chopped, peeled crisp apple, such as Granny Smith
1/4 to 1/3 cup sugar
3 tablespoons all-purpose flour
3/4 cup milk
1/4 cup maple syrup
2 tablespoons unsalted butter, melted
1/4 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar




Preheat the oven to 350° F. Adjust the oven rack so it’s in the center of the oven. Arrange six lightly greased, 6-ounce ramekins or custard cups in a deep baking pan large enough so that the cups don’t touch each other or the sides of the pan.


Separate the eggs. Set the egg whites aside to come to room temperature.

Divide the apples evenly among the ramekins. Reserve a few pieces of apple for garnish, if desired.

In a mixing bowl, whisk together the sugar and flour. Stir in the egg yolks, milk, syrup, butter and vanilla and whisk until blended.



In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed until the egg whites are stiff but not dry. The whites should stay in place (not slip) when the bowl is tilted.

Remove the bowl from the mixer and gently but thoroughly fold the yolk mixture into the whites.

Spoon the batter over the apples, dividing it evenly among the ramekins.

Put the pan on the oven rack and then pour very hot water into it to 1/2 inch of the top of the cups. Bake for 30 to 35 minutes or until a knife inserted in the center of one of the custards comes out clean.

Lift the custards from the water bath and let them cool on a wire rack for 5 to 10 minutes. Serve warm or refrigerate for at least 3 hours or up to 12 hours and serve chilled.





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