Custard Souffle
- 2 scant tablespoon butter
- 2 tablespoon flour
- 1 cup milk
- 4 eggs
- 2 tablespoon sugar
Rub butter to a cream, add flour, and pour on gradually one cup of hot milk. Cook eight minutes in double boiler, stirring often. Separate yolks and whites of eggs, and put whites on ice. Beat yolks, add sugar, and add to the milk, and set away to cool off. Half an hour before serving beat the whites stiff, and cut them in lightly. Bake in buttered pudding dish in oven heated to 350F thirty minutes, and serve at once with creamy sauce.
Submitted by Jun 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min