Soufflé Custard

Ingredients

• Flour, 1/^ cup
• Sugar, 2 tablespoons
• Milk, 1 pint
• Butter, 2 tablespoons
• Eggs (beaten separately), 5
• Salt.

Method

1. 1

   Mix the flour, salt, and sugar to a paste with a little cold milk.

2. 2

   Turn this quickly into a pint of scalding hot milk on the fire, and stir rapidly until very thick and smooth.

3. 3

   Cover, and cook for 10 minutes.

4. 4

   Add the butter, cut in bits, and the beaten yolks of the eggs, and stir for a moment longer, then cover and set it aside for 10 minutes.

5. 5

   Whip the whites to a stiff froth and beat them into the partly made custard.

6. 6

   Then bake in a well-greased pudding-dish placed in a pan of hot water, or in cups.

7. 7

   Have the oven very hot, and serve at once, as it quickly falls.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 76. The excerpt below is the record exactly as published.

SOUFFlf CUSTARD Flour, 1/^ cup, Sugar, 2 tablespoons. Milk, 1 pint, Butter, 2 tablespoons. Eggs (beaten separately), 5, Salt.

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