Custard Sauce for Souffle

Ingredients

• 1 egg
• half a teaspoonful of pounded sugar
• 1 gill of milk
• 6 drops of Vanilla

Method

1. 1

   1.

2. 2

   Whip the egg in a basin.

3. 3

   2.

4. 4

   Add sugar, milk, and vanilla essence.

5. 5

   3.

6. 6

   Pour mixture into a jug.

7. 7

   4.

8. 8

   Stand jug in a saucepan of hot water and stir until thickened.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 141. The excerpt below is the record exactly as published.

1 egg 1 Sugar and 6 drops of Vanilla oj 1 gill of milk ! of ~\ Time required, about ten minutes. Now we will show you how to make a Steamed Vanilla Souffle Pudding. 1. We must prepare the tin for the souffle pudding. 2. We take a pint and a half tin and bittter it well inside, using our fingers for that purpose. 3. We take a piece of paper and fold it so as to make a band round the tin, allowing about two inches of paper to stand up above the tin. 4. We butter the part of the paper above the tin with a knife. 5. We put the paper round the outside of the tin and tie it on with string. Lesso7ts on making Souffles. — Vanilla Souffle. 375 6. We take a stewpan and just melt one ounce of butter in it over the fire. 7. We take the stewpan off the fire and stand it on a piece of paper on the table. 8. We add one ounce of flour to the melted butter, and mix them both well together. 9. We then add rather more than a dessertspoonful of pounded sugar. 10. We add one gill of milk (a gill is a quarter of a pint). 11. We put the stewpan on the fire, and stir smoothly with a wooden spoon until it thickens. 12. We then take the stewpan off the fire again. 13. We add to the mixture the yolks of three eggs, one at a time, and beat all well together. 14. We take the three whites of the eggs, and put them in a basin with one more white to make four, adding half a saltspoonful of salt, and then whip the whites quite stiff. 15. We add the whites to the above mixture and stir it lightly. 16. We now add the flavouring — half a teaspoonful of Vanilla essence. N.B. — If the essence is very strong, or the bottle newly opened, so much is not required. 17. We mix all together and pour it into the buttered tin. 18. We have ready a saucepan half filled with hot water, and put it on the fire to boil. 19. When the water boils we stand the tin in it, but we must be careful that the water does not reach the paper round the tin, for it is only the steam which cooks the pudding. 20. We move the saucepan to the side of the fire, and let the pudding steam from twenty to thirty minutes. 21. We must watch it, not letting the water boil too fast, or the saucepan will get dry and the pudding will burn. 376 National Training School for Cookery. 22. When it is sufficiently steamed, we take the tin out of the saucepan of water. N.B. — To test if the pudding be done, we should touch the centre of the pudding with our finger ; it should feel firm. 23. We shake the tin and turn the Souffle Pudding out on a hot dish, and pour the sauce round it, which we must prepare while the souffle is being steamed. N.B. — If a baked Vanilla Souffle' Pudding is required, we put the tin in a quick oven (the thermometer at the oven door should rise to 2400) to bake for half an hour, instead of putting it in the boiling water. No sauce is then wanted. Now we will make the sauce for the Steamed Vanilla Souffle' Pudding. For Wine Sauce. 1. We take a small saucepan and put in it one ounce of loaf sugar and one gill (or quarter pint) of cold water. 2. We put the saucepan on the fire, and stir the sugar and water with a spoon until the sugar has quite melted, and it has become a smooth syrup reduced in quantity. 3. We put into it a tablespoonful of apricot jam. 4. We stir it all together over the fire to melt the ja7n. 5. We add a wineglassful of sherry and half a teaspoonful of lemon juice. We stir it all again. 6. We take the stewpan off the fire and pour the sauce round the soufflet pudding. N.B. We must pour the sauce round the pudding very carefully, so as not to drop any of it on the side of it. We can make a Custard Sauce if preferred : 1. We break a whole egg in a basin and whip it well. 2. We add half a teaspoonful of pounded sugar

Cook this with the app: pantry check, scaling, and the assistant.