Rum Souffle
- 3/4 cup butter
- 1/2 cup flour
- 1 cup milk
- 4 egg yolks, beaten
- 1 tablespoon rum
- 4 egg whites, beaten stiff
- Foaming Sauce:
- 1/2 cup butter
- 3/4 cup sugar
- 3 tablespoons cream
- 1 tablespoon rum
Melt butter in double boiler, mix in flour, gradually stir in milk, and cook until smooth; cool. Beat into egg yolks, add rum, and fold in stiffly-beaten egg whites. Bake in pan of water in slow oven at 325°F., until set. Serve with Foaming Sauce.
Foaming Sauce:
Melt 1/2 cup butter, mix with 3/4 cup sugar, add 3 tablespoons cream and 1 tablespoon rum. Set pan in hot water and beat until foamy.
Foaming Sauce:
Melt 1/2 cup butter, mix with 3/4 cup sugar, add 3 tablespoons cream and 1 tablespoon rum. Set pan in hot water and beat until foamy.
Submitted by Jun 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min