Souffle au Rhum
- Yolks 2 eggs
- 1/4 cup powdered sugar
- 1 tablespoon rum
- White 4 eggs
- Few grains Salt
Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten until stiff and dry. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving dish, and delicately sprinkle with powdered sugar. Cook remaining mixture in same way. Souffle au Rhum should be slightly under one inside. At Gentleman's dinners rum is sometimes poured around souffle and lighted when sent to table.
Submitted by Aug 17, 2009
15 min
30 min
45 min