Maple-Apple Sponge Custards
Tart apples and sweet maple syrup compliment each other perfectly.
- 1 1/2 cups Granny Smith apple, peeled and chopped
- 1/4 cup sugar
- 3 Tbs all-purpose flour
- 3 egg yolks
- 3/4 cup milk
- 1/4 cup maple syrup
- 2 Tbs unsalted butter, melted
- 1/4 tsp vanilla
- 3 egg whites, room temperature
- 1/4 tsp cream of tartar
- Heat oven to 350°F. Divide apples evenly among six, 6-oz greased custard cups, reserving a few pieces for garnish. Place cups in a baking pan.
- Mix sugar and flour in a medium bowl. Stir in egg yolks, milk, syrup, butter, and vanilla until blended; set aside.
- 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 among custard cups.
- Place pan on rack in center of 350°F oven; pour very hot water into pan to within 1/2 inch of top of cups. Bake until wooden pick inserted near center comes out clean, 30 to 35 minutes.
- Remove cups from water bath at once; cool on wire rack at least 10 minutes.
Calories from Fat 58 (32%)
(10%)Total Fat 7g
(17%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 26g
(2%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.