Old salem custard souffle
Instructions:
-
Not quite a custard, yet not quite a souffle, this is a puffy, eggy, delicate dessert that should be served at once with sweetened whipped cream and a sprinkling of maple sugar.
- 2 tablespoons butter;
- 2 tablespoons all-purpose flour;
- 1 cup milk;
- 4 eggs, separated;
- 3 tablespoons sugar;
- 1 teaspoon vanilla;
- 1⁄4 teaspoon almond extract;
- A dash of salt;
- Sweetened whipped cream;
- Maple sugar or grated sweet chocolate.
- Preheat oven to 350 F. Butter a 11⁄2-quart baking dish or soufflé dish.
- In a saucepan, heat the butter and blend in the flour. Gradually whisk in the milk and cook, whisking, until thickened and smooth. In a bowl, whisk the egg yolks with the sugar, vanilla, almond extract, and salt, and slowly whisk in the hot mixture. Return mixture to the saucepan and cook 1 minute, until thickened (mixture should not boil). Remove from the heat. In a large bowl, beat the egg whites until stiff. Fold whites into the thickened sauce. Turn into the prepared baking pan and bake 40 to 45 minutes, or until set. Serve at once with sweetened whipped cream and a sprinkling of maple sugar or grated sweet chocolate. MAKES 6 SERVINGS