Custard Soufflé

Ingredients

• two scant tablespoons of butter
• two tablespoons of flour
• one cup of hot milk
• the yolks and whites of four eggs
• two tablespoons of sugar

Method

1. 1

   Rub butter to cream, add flour, and gradually pour in hot milk.

2. 2

   Cook in double boiler for eight minutes, stirring often.

3. 3

   Beat yolks with sugar, add to milk, and cool.

4. 4

   Beat whites stiff, fold into custard, and bake in a buttered dish in a moderate oven.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 167. The excerpt below is the record exactly as published.

ustard Soufflé Rub two scant tablespoons of butter to a cream, add two tablespoons of flour, and pour in gradually one cup of hot milk. Cook eight minutes in a doublé boiler, stirring often. Separate the yolks and whites of four eggs. Beat the yolks with two tablespoons of sugar

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