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“Unlike Basic Baked Custard, for sponge custards, egg whites are beaten separately and folded into the batter. During baking the batter separates, to form a creamy custard on the bottom with a sponge-cake-like top. Recipe is from”

Ingredients Nutrition


  1. HEAT oven to 350°F Place six 6-oz. greased custard cups in 13 x 9 x 2-inch baking pan.
  2. 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; remove to large bowl.
  3. BEAT egg yolks, milk, syrup, flour and vanilla in clean mixer bowl on high speed until smooth. Gently but thoroughly fold into beaten whites. Pour into custard cups, dividing evenly.
  4. PLACE pan on a rack in the center of a 350°F oven; pour very hot water into pan (Hot-Water Bath) 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.

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