4456 Pouding Saxon

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Mix 100 g ( oz) butter in a pan until soft and smooth. Mix in 100 g ( oz) each of caster sugar and sifted flour then add 3 dl (½ pt or U.S. cups) boiling milk; bring the mixture to the boil stirring well and dry it in the same way as for Chou Paste.

Remove the pan from the stove, mix in 5 egg yolks then carefully fold in 5 stiffly beaten egg whites. Pour this mixture into well buttered moulds and cook au Bain-marie in the oven.

Serve accompanied with Sauce Anglaise or a Sabayon flavoured to choice.