Home › Village Receipts › Custard Souffle

Custard Souffle

Two scant tablespoons of butter, two scant tablespoons of flour, two scant tablespoons of powdered sugar, one cup of milk, four eggs. Put milk in a double boiler; when it boils add butter and flour and cook eight minutes, stirring all the time; beat the yolks light, add gradually to the mixture, set aside to cool; when ready to bake stir in the beaten whites.

Cream Sauce-One-half cup of butter, one cup of powdered sugar, one-fourth a cup of cream, four tablespoons of wine.

— Mrs. Daniel J. Cassidy