Omelet Souffle Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Beat the whites of ten eggs to a stiff froth. Beat the yolks with three quarters of a pound of powdered sugar, and the juice and grated rind of a lemon. Mix all together lightly. Butter a thick-bottomed dish which will just hold the pudding; put it immediately in the oven, and bake it fifteen or twenty minutes. Serve it just as it comes from the oven. It should quiver like a golden jelly when served. If baked too long, it will be spoiled. The oven must not be too hot, or it will scorch; the heat should be as usual to bake pies.