Custard Soufflé

Custard Soufflé

Ingredients:
3 tablespoons butter
1 cup scalded milk
1/4 cup flour
4 eggs
1/4 cup sugar
1/2 teaspoon salt

Directions:
Chapter XXIII − HOT PUDDINGS 451
The 1918 Fanny Farmer Cookbook
Melt butter, add flour, and gradually hot milk. Bring to boiling point and pour on to yolks of
eggs
beaten until thick and lemon−colored, and mixed with sugar and salt; cool, and cut and fold in
whites of eggs beaten stiff and dry. Turn into buttered pudding−dish, and bake from thirty to
thirty−five minutes in slow oven; take from oven and serve at once,−if not served
immediately it
is sure to fall; serve with Creamy or Foamy sauce.
25
Apricot Soufflé
Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely
together on bottom of a buttered baking−dish. Pour over Custard Soufflé mixture. Bake from
thirty−five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream
sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in
place
of apricots.
26
Lemon Soufflé
Yolks 4 eggs
1 cup sugar
Grated rind and juice 1
lemon
Whites 4 eggs
Beat yolks until thick and lemon−colored, add sugar gradually and continue beating, then add
lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered
pudding−dish, set in pan of hot water, and bake thirty−five to forty minutes. Serve with or
without
sauce.
27
Chocolate Soufflé