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Maple-Apple Sponge Custards
Courtesy of The incredible edible egg™
Servings: 6
Prep Time: 20 Min.
Cook Time: 30 Min.
What you need:
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+ 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
What to do:
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.

* Note: Adjust sugar according to taste, depending on tartness of the apple.
* Don't skip the hot-water bath. A hot water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don't overcook before the center is done. Very hot tap water will do.
* Keep the yolks separate from the whites. Fat from egg yolk will prevent egg whites from beating up properly. When separating eggs, take care that no yolk gets in the whites. To avoid an accident, separate each egg white into a cup or small bowl before transferring it to the mixer bowl. Discard any white that has even a speck of yolk in it.
* Equipment: Beaters and bowl should be spotlessly clean. Any residue of fat will prevent egg whites from beating up properly. Use a stainless steel or glass bowl. Plastic bowls can retain a film of grease.
* Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator cold. However egg whites whip up to greater volume when they've had a chance to warm up a bit, 20 to 30 min. Always begin by separating the eggs. Let the whites stand at room temperature while you prepare the other ingredients.

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Nutritional information:
Calories: 192;   Total Fat: 7g;   Saturated Fat: 4g;   Cholesterol: 118mg;   Total Carbs: 29g;   Fiber: 1g;   Protein: 5g;   Sodium: 46mg;