Custard Soufflé

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 3 tablespoons butter.
  • ¼ cup flour.
  • 1 cup scalded milk.
  • 4 eggs.
  • ¼ cup sugar.


    Melt butter, add flour, and gradually hot milk; when well thickened, pour on to yolks of eggs beaten until thick and lemon colored, and mixed with sugar; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once, if not served immediately it is sure to fall; serve with Creamy or Foamy Sauce.