Custard Soufflé
From Observatory
1111
- Ingredients
- 2 tablespoons flour
- 2 tablespoons butter
- ½ cup milk
- 2 tablespoons sugar
- 2 eggs
- Utensils
- Saucepan
- Tablespoon
- 2 small bowls
- Dover beater
- Small baking-dish
- Directions
- Put the butter in the saucepan, and hold the pan over the fire until the butter melts.
- Stir the flour into the butter, mixing well.
- Add ¼ cup of milk to the butter and flour in the saucepan, and stir over the fire until it begins to thicken.
- Add the remaining milk, and stir over the fire until it boils, then take the saucepan off the fire.
- Break the eggs, putting the whites in one bowl and the yolks in another.
- Put the sugar in the bowl with the yolks, and beat together.
- Add the beaten yolks and sugar to the mixture in the saucepan, and mix well. Put in a cool place to chill.
- Beat the egg-whites, and "fold" them into the cold cooked mixture.
- Pour the mixture into a buttered baking-dish, and bake in a slow oven about half an hour.
- Remarks
Serve hot with Hard Sauce.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
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