Baked Chocolate Custard
|Unsweetened chocolate square||1 Ounce|
|Skim milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Margarine||2 Tablespoon, melted|
|Eggs||3 , separated|
|Vanilla extract||1 Teaspoon|
1. Preheat oven to 325Â° F.
2. Melt chocolate in top of double boiler over hot (not boiling) water. Slowly stir in skim milk; add sugar. Stir to blend and to dissolve sugar. Remove from heat.
3. In medium bowl, blend flour, melted diet margarine and egg yolks, stirring until smooth. Stir in vanilla extract. Add to milk mixture; beat until smooth.
4. Using electric mixer at high speed, beat egg whites in medium bowl until stiff. Using rubber spatula, fold into milk mixture. Pour into 1-quart casserole with nonstick finish.
5. Place casserole in shallow roasting pan and add hot water to pan to depth of 1 inch. Bake for 50 to 60 minutes, until knife inserted in center comes out clean.