Custard Souffle

Ingredients

• Rub two scant tablespoons of butter
• and one and a half of flour
• with two tablespoons of sugar
• and pour on gradually one cu|> of hot milk.
• Separate the whites and yolks of three eggs

Method

1. 1

   Cook five minutes in double boiler, stirring all the time.

2. 2

   Beat them separately; add the whites last, and bake about thirty minutes, in a buttered pudding dish, in a moderate oven, and serve at once with this creamy sauce.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 63. The excerpt below is the record exactly as published.

Custard Souffle. Rub two scant tablespoons of butter and one and a half of flour to a cream, with two tablespoons of sugar and pour on gradually one cu|> of hot milk. Cook five minutes in double boiler, stirring all the time. Separate the whites and yolks of three eggs

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