From the kitchen of Stephanie Knewasser. I found this
recipe at Jo Cooks. It divides into layers as it bakes. The
whipped egg whites help form a spongy top layer. The
bottom layer is a magnificent custard. Serve cold.
In a mixer, beat until stiff:
4 egg WHITES
Put in a bowl & set aside.
4 egg YOLKS
3/4 c sugar
1/2 c butter, melted
1 tsp vanilla
Beat a minute or two.
3/4 c flour
Beat until well incorporated.
2 c whole milk, lukewarm
Beat until it's well incorporated.
Fold in the egg whites, a little at a time.
Pour batter into a greased 8x8 baking dish.
The batter will be close to the top of the dish.
Bake @ 325 for 60 minutes.
The top will turn golden.
If the center jiggles, it's not done.
Let cool. Refrigerate.
Serve cold, sprinkled with confectioner sugar.
|"You make me smile all over my
The whipped egg whites help form a spongy top layer. The
bottom layer is a magnificent custard.