Custard Soufflé

Ingredients

• Two table-spoonfuls of butter
• Two table-spoonfuls of flour
• Two table-spoonfuls of sugar
• One cupful of milk
• Four eggs

Method

1. 1

   Rub the butter into the flour.

2. 2

   Heat all but two tablespoons of milk in a saucepan.

3. 3

   Beat the yolks of the eggs and add the reserved milk.

4. 4

   When the milk boils, add it to the flour and butter mixture, stirring carefully.

5. 5

   Cook for eight minutes, then add the yolks and sugar, remove from heat, cool, and fold in the beaten egg whites.

6. 6

   Bake in a buttered dish for twenty minutes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 211. The excerpt below is the record exactly as published.

CUSTARD SoufflL This makes a delicious dessert, but is rather an expen- sive one. It is served hot and admits of no delay after it is cooked. Two table-spoonfuls of butter. Two table-spoonfuls of flour. Two table-spoonfuls of sugar. One cupful of milk. Four eggs

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