Custard Soufflé
- 2 tsp butter
- 1 Tbsp flour
- 1/3 cup milk
- 1 egg
- 1 Tbsp sugar
Melt the butter. Add the flour. Blend smoothly without browning. Pour in the milk. Cook 3 minutes after boiling point is reached. Separate the white from the egg yolk and beat each. Pour hot mixture (let it cool a little) over the yolk. Put in the sugar and fold in gently the stiffly-beaten white. Turn into 2 greased cups and bake in a steady oven until firm for about 15 minutes. Serve at once with or without sauce.
Submitted by May 23, 2010
0 min 1 min 1 min