Punch Soufflé

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Boil the cream.
  2. Add to it the tea.
  3. Set it back on the oven and let it stand five minutes closely covered.
  4. Strain off the cream.
  5. Melt the butter in a saucepan.
  6. Add the flour and stir till perfectly smooth.
  7. Add the cream.
  8. Stir continually for four or five minutes.
  9. Pour into a basin.
  10. Add the sugar, juice of the lemon, half of the grated rind and the rum.
  11. Beat well together until cooler.
  12. Gradually add the well-beaten yolks, beating vigorously while doing so.
  13. Bake for about three-quarters of an hour.
Original Text
Punch Soufflé 1 pint cream (or milk) 2 table-spoons China or green tea 3 ozs. butter 3 ozs. flour 1 glass rum 1 lemon 8 yolks Boil the cream. Add to it the tea. Set it back on the oven and let it stand five minutes closely covered. Strain off the cream. Melt the butter in a saucepan. Add the flour and stir till perfectly smooth. Add the cream. Stir continually for four or five minutes. Pour into a basin. Add the sugar, juice of the lemon, half of the grated rind and the rum. Beat well together until cooler. Gradually add the well-beaten yolks, beating vigorously while doing so. Bake for about three-quarters of an hour.
Notes
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