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.
The whipped egg whites help form a spongy top layer. The
bottom layer is a magnificent custard.
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