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…
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