Categories: pudding- custard- mousse- flan
Ingredients
- Fruit-
- 1 cup fruit pulp
- 1 Tbsp. lemon juice
- 1/8 tsp. salt
- sugar
- 3 egg whites, stiffly beaten
- Vanilla-
- 1/4 cup butter, melted
- 1/4 cup flour
- 1 cup milk, scalded
- 1/4 cup sugar
- 3 eggs, separated
- 1 tsp. vanilla
Directions
- Any kind of fruit, fresh, canned or preserved may be used. If canned fruit is used, first drain syrup. Rub fruit through a sieve; add lemon juice, salt and sweeten if necessary; heat.
- Fold stiffly beaten egg whites into hot fruit pulp. Pour into greased baking dish or individual molds, filling them only 3/4 full. Set in pan of hot water. Bake in moderately hot oven (375 degrees) 20 minutes if a soft soufflé is desired. If a firmer soufflé is preferred, bake in slow oven (325 degrees.) 40 minutes. Serve as soon as baked or mixture will fall. Serve plain or with whipped cream or pudding sauce.
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Vanilla-
- Make a white sauce of butter, flour, milk, and sugar. Add to beaten egg yolks and vanilla. Mix thoroughly. Fold in stiffly beaten egg whites, pour into greased baking dish, set in pan of hot water and bake in moderate oven (35o degrees). 45 to 50 minutes or until soufflé is firm to the touch. Serve immediately with Lemon sauce or cream.