CUSTARD SOUFFLÉ
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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 (page 100).
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