Reference > Farmer's Cookbook > HOT PUDDINGS > Custard Soufflé
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Custard Soufflé

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

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chocolate Pudding Apricot Soufflé  
 
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