Custard Souffle

Ingredients

• 2 scant tablespoonfuls butter
• 2 scant tablespoonfuls flour
• 1 cup hot milk
• yolks of four eggs
• 2 tablespoonfuls sugar
• whites of four eggs

Method

1. 1

   Rub butter and flour to a cream, pour in hot milk and cook for 8 minutes.

2. 2

   Beat yolks and sugar, stir into milk, cool.

3. 3

   Before serving, beat egg whites stiff and fold into the mixture.

4. 4

   Bake in a buttered dish for 36 minutes.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 62. The excerpt below is the record exactly as published.

Custard Souffle. Supper.— Cold Sliced Corned Beef. Bread and Butter. Canned Fruit. Cake. Tea. Custard Souffle.— Rub 2 scant tablespoonfuls butter to a cream. Add 2 scant tablespoonfuls flour. Pour over this gradu- ally i cup hot milk and cuok 8 minutes ina double boiler, stirring often. Beat yolks of four eggs, and 2 tablespoonfuls sugar, stir into the milk and set away to cool. '-^ hour before serving beat whites of four eggs

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