Chocolate Sponge Custard

Directions

1. 1
   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.
2. 2
   In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.
3. 3
   Gently, but thoroughly, fold into beaten whites.
4. 4
   Place 6 (6 ounces) lightly greased custard cups in large baking pan.
5. 5
   Pour egg mixture into cups.
6. 6
   Place pan on rack in preheated 350°F oven.
7. 7
   Pour very hot water into pan to within 1/2 inch of top of custards.
8. 8
   Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
9. 9
   Remove promptly from hot water.
10. 10
    Cool at least 5 minutes before serving.
11. 11
    Top with a dollop of marshmallow fluff or whipped cream.
12. 12
    Makes 6 servings.