Custard Souffle

Ingredients

• 3 tablespoons butter
• 1 cup scalded milk
• 14 cup flour
• 4 eggs
• 44 cup sugar
• 44 teaspoon salt

Method

1. 1

   Melt butter, add flour, and gradually, hot milk.

2. 2

   Bring to boiling point and pour on to egg yolks, beaten until thick and lemon-colored and mixed with sugar and salt; cool.

3. 3

   Cut and fold in egg whites, beaten stiff.

4. 4

   Bake.

5. 5

   Serve with Creamy Sauce or Foamy Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 230. The excerpt below is the record exactly as published.

CUSTARD SOUFFLE 3 tablespoons butter 1 cup scalded milk 14 cup flour 4 eggs 44 cup sugar \4 teaspoon salt Melt butter, add flour, and gradually, hot milk. Bring to boiling point and pour on to egg yolks, beaten until thick and lemon-colored and mixed with sugar and salt; cool. Cut and fold in egg whites, beaten stiff. Bake. Serve with Creamy Sauce (p. 607) or Foamy Sauce (p. 608). Serves 6. FRUIT SOUFFLE I Drain (reserve sirup) 2 cups canned apricots or peaches. Cut fruit into quarters. Put close together on bottom of a buttered baking dish. Pour over Custard Soufflé mixture. Bake. Serve with fruit sirup and whipped cream or vanilla ice cream. Serves 6 or 8. FRUIT SOUFFLE II 34 cup fruit pulp, peach, 3 egg whites, beaten stiff apricot, or quince _ Sugar 1 tablespoon lemon juice Few grains salt Rub fruit through sieve; if canned fruit is used, first drain. from sirup. Heat, add lemon juice, sweeten if necessary, and add hot to egg whites. Add salt and continue beating; turn into buttered and sugared individual molds, having them 34 full. Bake. Serve with Sabayon Sauce (p. 614). Serves 4. LEMON SOUFFLE 4 egg yolks %% cup sugar Grated rind and juice 1 lemon 4 egg whites, beaten stiff Beat yolks until thick and lemon-colored. Beat in sugar gradually, and add lemon rind and juice. Cut and fold in egg whites. Bake. MOCHA SOUFFLE 3 tablespoons butter Y% cup sugar 3 tablespoons bread flour 14 teaspoon salt

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