Souffle Pudding

Ingredients

• two cups of milk
• one tablespoonful of cornstarch
• one tablespoonful of granulated sugar
• one tablespoonful of butter
• a pinch of salt
• the yolks of four eggs

Method

1. 1

   To two cups of milk add one tablespoonful of cornstarch, mixed with one tablespoonful of granulated sugar.

2. 2

   Cook ten minutes, remove from the fire, add a tablespoonful of butter and a pinch of salt, and, when cool, the well-beaten yolks of four eggs, and lastly fold into the mixture the whites of the eggs beaten stiff.

3. 3

   Half fill cups that have been brushed with clarified butter, or olive oil, and bake like custard, in water, in a moderate oven, until stiff in the center.

4. 4

   Serve hot with caramel sauce, liquid sauce, or Foamy Sauce No.

5. 5

   1 or No.

6. 6

   2.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 105. The excerpt below is the record exactly as published.

the yolks of four eggs beaten very light with one tablespoonful of cold milk. As soon as the ^%% is cooked remove from the fire, pour into a cold bowl, and stir for a minute to prevent curdling. When quite cold whip the whites of the eggs stiff", and beat into the custard. Boiled Custard No. 2. — To two cups of boiling milk add a pinch of salt and the yolks of four eggs, beaten very light with one tablespoonful of cold milk. As soon as the ^^^ stiffens pour it into a cold bowl and stir a minute to prevent curdling. Beat the whites of the eggs stiff, add gradually four tablespoonfuls of pulverized sugar, and a teaspoonful of vanilla extract. When the custard is cold add the beaten eggs and sugar, whip all well together, and set on ice until ready to serve. Boiled Custard No. 3. — To two cups of boiling milk add a pinch of salt and a tablespoonful of flour mixed with four tablespoonfuls of granulated sugar. Cook ten minutes, add the yolks of three eggs beaten light with one tablespoonful of cold milk, and as soon as the q.%% Puddings. 231 stiffens pour out, flavor to taste with vanilla, orange, lemon, pistachio, almond, mace, or nutmeg, and when cold add the whites of the eggs beaten to a stiff froth. Boiled Custard No. 4. — To three cups of boiling milk add two tablespoonfuls of flour, four tablespoonfuls of granulated sugar, and a pinch of salt, well mixed to- gether. Simmer ten minutes, then add slowly — stirring rapidly meanwhile — the yolks of three eggs beaten light with one tablespoonful of cold milk. As soon as the ^^^ is cooked to a creamy consistency pour out, and when cool flavor to taste and pour into a glass or china bowl. Beat the whites of the eggs to a stiff froth, drop it, in large spoonfuls, upon boiling water in a shallow pan, and when cooked lift with a skimmer to a sieve, and place upon the boiled custard. This preparation, which is sometimes called "floating island," is frequently made by putting the beaten whites of the eggs in a china dish and pouring the boiling custard over them. There is a decided advantage in using more or less flour in making a boiled custard. But whenever flour, cornstarch, or arrow-root is lised in conjunction with ^^%, it should be well cooked before the ^%% is added, and the mixture should be removed from the fire as soon as the ^^% is cooked to a creamy consistency. Flour has a richer flavor than cornstarch or arrow-root, and is preferable to either in all liquid or semi-liquid sauces or custards. But in mixtures for lemon, cream, or custard pies it is better to use cornstarch or arrow-root, as they cause them to stiffen like jelly when cold. Baked Custard. — To two cups of rich milk add a pinch of salt and four eggs beaten with four tablespoon- 232 The Art of Cookery. fuls of sugar. Stir well together, pour into cups brushed with melted butter, or into a pudding dish, bake in a pan of water, in a slow oven, or cook in a steamer. As soon as the custard becomes stiff in the center it is suffi- ciently done, and should be removed from the oven, as over-cooking will harden the ^^^ and produce whey. Caramel Custard. — Use half a cup of caramel to four eggs, instead of sugar, and follow the recipe for baked custard. Baked Sago Custard. — Sprinkle carefully into two cups of boiling milk one fourth of a cup of sago. Simmer ten minutes, add a fourth of a teaspoonful of salt, and half a cup of granulated sugar. Let it cool slightly, add two well-beaten eggs, flavor with lemon or orange extract, pour into a buttered baking dish, and bake, like custard, in a moderate oven. Serve cold, with or without cream. Baked Tapioca Custard. — To three cups of boiling milk add half a cup of tapioca that has been soaked several hours in cold water and drained. Cook until the tapioca is transparent, then add half a cup of sugar and half a teaspoonful of salt. Let stand until it be- comes lukewarm, add three eggs, well beaten, flavor with lemon or orange extract, and bake, like custard, in a buttered pudding dish. Serve cold with sweet cream. Baked Corn-meal Pudding No. i. — To one cup of well- boiled corn-meal mush add one teaspoonful of butter, and one teaspoonful of ginger mixed with two tablespoonfuls of granulated sugar. Stir in gradually one cup of sweet milk, then add two well-beaten eggs. Bake in a buttered pudding dish until it is firm in the center, and remove Puddings. 233 from the oven before it is wheyed. Serve warm, with sweet cream. Baked Corn-meal Pudding No. 2. — To one cup of granulated white corn-meal add one cup of boiling milk or water, one tablespoonful of butter, half a teaspoonful of salt, and, gradually, one cup of cold milk. Butter a shallow pudding dish with apples pared, cored, and sliced thin, pour the batter over them, and bake slowly for an hour. Serve warm, with sugar and sweet cream. Souffle Pudding. — To two cups of milk add one tablespoonful of cornstarch, mixed with one tablespoon- ful of granulated sugar. Cook ten minutes, remove from the fire, add a tablespoonful of butter and a pinch of salt

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