Rum Raisin Soufflé

Name: Rum Raisin Soufflé
Cuisine: American
Ingredients: 1 recipe Stirred Custard, flavored with 2 tablespoons rum; 1 recipe Stirred Custard, flavored with 2 tablespoons rum; 5 large egg whites; 4 large egg yolks; Pinch of salt; ½ cup light cream; ¼ cup flour of your choice; 1½ tablespoons plus ¼ cup granulated sugar; 3 tablespoons each dark and golden raisins; 3 tablespoons each dark and golden raisins; 5 tablespoons white rum; 1 tablespoon unsalted butter

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A fond memory of a demonstration for the Alliance Française of Philadelphia in 1963.

Ingredients

3 tablespoons each dark and golden raisins
5 tablespoons white rum

Europe
Americas
France
United States
Philadelphia
Dessert
Vegetarian

Method

Soak the raisins in ¼ cup of the rum for 24 hours, turning them several times.

Butter a 6-cup soufflé mold and coat it well with 1½ tablespoons of the sugar. Preheat the oven to 325°F.

In a large saucepan, mix together the remaining sugar, the flour, cream, and salt and