So you’ve made an egg-yolk-rich dessert (such as hazelnut ice cream) and have four egg whites left over. And you’re not in the mood to make anything with them, not even an omelet. So what do you do? We’ve got the perfect, super-easy, comfort-food solution—Egg White Custard Cups. You can have a deliciously silky custard, bright with vanilla and nutmeg, in just a few minutes. And the ramekins make this dessert special, even though it started out as a clean-out-your-fridge strategy.
This brilliant recipe came from Josie McCarthy, a pioneer in cooking shows on radio and TV in the 1940s and 1950s. She’s gone and pretty much forgotten now, even though she was nominated for an Emmy in 1958. I found this recipe in a first edition of her terrific cookbook, Josie McCarthy’s Favorite TV Recipes, which I grabbed up at a used bookstore many years ago (as is my compulsion). A viewers’ favorite, this recipe was hand-picked from thousands of recipes Josie featured on TV.
Some recipes in the book sound wacky and dated (Pig Trotters, Sweet and Sour) and others seem ahead of their time (South American Lemon Dessert Pancakes). We’ve been loving her Greek Meatballs in Egg Lemon Sauce for decades, and will post that soon.
Josie’s custard hits the spot when you want a light, quick dessert using leftover egg whites. But if you’re not in the custard mood, try Leah’s Fudgy, Flourless Chocolate-Almond Macaroons or my mom’s Meringue-a-Tangs. And for a more classic whole-egg custard experience, you can’t beat Caramel Custard Flan.
But next time you stare extra egg whites in the face and feel like giving up, think of what Josie would do and give these light, delicious custard cups a try.
Egg White Custard Cups
Adapted from Josie McCarthy’s Favorite TV Recipes (1958)
- ¼ cup sugar
- ⅛ teaspoon salt
- 2 cups hot, not boiling, milk
- ½ cup or 4 egg whites
- 2 teaspoons vanilla
- Ground nutmeg
- Preheat oven to 325°.
- Add sugar and salt to hot milk, stirring until sugar dissolves.
- In a large bowl, beat egg whites until they begin to foam. Gradually add milk and mix thoroughly.
- Strain through a fine sieve to remove egg cords. Add vanilla.
- Pour into 5 or 6 well-greased custard cups. Sprinkle nutmeg on top.
- Place cups into a baking pan. Pour hot water into the pan up to 1 inch below cup rims.
- Bake about 25 to 30 minutes, or until set and a knife inserted in the center comes out clean. Lift custards out of hot water and cool. Makes 4 to 6 servings.
