Name: Steamed Fig Soufflé Pudding
Yield: 8 servings
Cuisine: United States
Ingredients: ½ cup soft butter; 1 cup milk; 4 slices of white bread, crusts removed; 6 ounces figs, chopped; ¾ cup very finely ground almonds; ¾ cup sugar; 8 eggs, separated; Custard Sauce; 1 teaspoon vanilla extract

Preparation info

8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 slices of white bread, crusts removed
1 cup milk
½

Method

Tear the bread into pieces and drop the pieces into a small saucepan. Add the milk and simmer until mushy. Remove from the heat and add the butter. Cool.
Beat the egg yolks until very pale and thick. Gradually beat in the sugar. Fold bread mixture into eggs. Stir in the nuts, figs and vanilla. Fold in the stiffly beaten egg whites.
Pour

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Steamed Fig Soufflé Pudding

Ingredients

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