Recipes > Desserts > Souffles > Almond Souflé

Almond Souflé


  • milk
  • butter
  • 1 cup rice flour
  • eggs
  • 6 tablespoonfuls sugar
  • 1/2 cup finely chopped or grated almonds
  • bread crumbs
  • powdered sugar


Boil 1 cup milk with 1/2 tablespoonful butter; mix the rice flour with 1 cup cold milk; stir it into the boiling milk; continue boiling, stirring constantly, until it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire, mix it with the yolks of 2 eggs and set aside to cool; stir 1/2 tablespoonful butter to a cream and add, alternately, the sugar, the yolks of 6 eggs and the paste; add first 1 spoonful sugar to the butter, then 1 yolk, then a small spoonful paste; stir each part well before another is added; the stirring is best done with a potato masher; when these ingredients are well mixed add by degrees the grated almonds; add lastly the beaten whites of 6 eggs and fill the mixture into a white porcelain pudding dish which has been well buttered and sprinkled with bread crumbs; bake in a medium hot oven for 40 minutes; when done take the souflée from the oven, dust with powdered sugar, set the dish either in an ornamented silver dish or fold a napkin around it and serve at once with raspberry sauce.

NOTE. Plain flour may be substituted for rice flour; this is sufficient for 10 persons.


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Desserts and Salads (1920).

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