CHOCOLATE SPONGE CUSTARD

3 eggs, separated
1/4 teaspoon cream of tartar
1 1/4 cups milk
1/3 cup chocolate-flavored syrup
1/4 cup all-purpose flour
3/4 teaspoon vanilla
TO SERVE:
Marshmallow fluff or whipped cream, optional

Preheat oven to 350 degrees F. Lightly grease 6 (6 oz.) custard cups and place in a large baking pan.

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.

In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth. Gently, but thoroughly, fold into beaten whites.

Pour egg mixture into prepared cups in pan. Place pan on rack in preheated 350 F oven. Pour very hot water into pan to within 1/2 inch of top of custards.

Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes. Remove promptly from hot water. Cool at least 5 minutes before serving.

TO SERVE:
Top with a dollop of marshmallow fluff or whipped cream.

Servings: 6
Source: American Egg Board