Recipes > Desserts > Souffles > Custard Soufflé

Custard Soufflé


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


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The Boston Cooking-School Cook Book (1896).

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