Custard Souffle

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Butter
  • 3 oz. plain flour
  • ¾ pt. milk


Well butter a pie-dish. Melt 3 oz. butter in a saucepan, add the flour and stir over the heat until well cooked but not coloured. Add the milk; beat well until smooth. Reheat, stirring continuously until the mixture thickens and comes away from the sides of the pan. Let it cool slightly. Beat in