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 Maple-Apple Sponge Custards

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 low-fat 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

Evenly coat 6 (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 13 x 9 x 2-inch baking pan. Set aside. In small bowl, stir together sugar and flour. Stir in egg yolks, milk, syrup, butter, and vanilla until well blended. In 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 preheated 350° F oven. Pour very hot water into baking pan to within 1/2 inch of top of custards. Bake until cake tester inserted near 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. Makes 6 servings.

 

 


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