Punch Souffle

Ingredients

• 1 pint cream (or milk)
• 2 table-spoons China or green tea
• 3 ozs. butter
• 3 ozs. flour
• 1 glass rum
• 1 lemon
• 8 yolks

Method

1. 1

   Boil the cream.

2. 2

   Add to it the tea.

3. 3

   Set it back on the oven and let it stand five minutes closely covered.

4. 4

   Strain off the cream.

5. 5

   Melt the butter in a saucepan.

6. 6

   Add the flour and stir till perfectly smooth.

7. 7

   Add the cream.

8. 8

   Stir continually for four or five minutes.

9. 9

   Pour into a basin.

10. 10

    Add the sugar, juice of the lemon, half of the grated rind and the rum.

11. 11

    Beat well together until cooler.

12. 12

    Gradually add the well-beaten yolks, beating vigorously while doing so.

13. 13

    Bake for about three-quarters of an hour.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 12. The excerpt below is the record exactly as published.

Punch Souffle 1 pint cream (or milk) 2 table-spoons China or green tea 3 ozs. butter 3 ozs. flour 1 glass rum 1 lemon 8 yolks

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