1. In a heavy saucepan, combine over low heat 3 tablespoons melted butter and 4 tablespoons flour.
2. Stir 1 cup of milk in gradually. Continue to stir until thickened, then take from the heat.
3. Beat together until light, then stir into milk mixture:
5. Pour mixture into an ungreased souffle dish, set into a shallow pan of water, and transfer the two into preheated oven. Bake 35 minutes for a soft, creamy souffle, and 45 to 50 minutes for an airy, medium-dry souffle.
6. Serve with softened ice cream sauce of 1/2 pint heavy cream, whipped, and 1 pint soft coffee ice cream.
(Origin - "The Chocolate and Coffee Cookbook" by Lillian Langseth-Christensen and Carol Sturm Smith, 1967. Aside: Lillian Langseth-Christensen was a writer for Gourmet magazine and author of many cookbooks. including "Gourmet's Old Vienna Cookbook.")
- 5 egg yolks
- 1/2 cup sugar
- 2 tablespoons dark rum
- 3 tablespoons instant coffee, or to taste
- 1 pinch salt
5. Pour mixture into an ungreased souffle dish, set into a shallow pan of water, and transfer the two into preheated oven. Bake 35 minutes for a soft, creamy souffle, and 45 to 50 minutes for an airy, medium-dry souffle.
6. Serve with softened ice cream sauce of 1/2 pint heavy cream, whipped, and 1 pint soft coffee ice cream.
(Origin - "The Chocolate and Coffee Cookbook" by Lillian Langseth-Christensen and Carol Sturm Smith, 1967. Aside: Lillian Langseth-Christensen was a writer for Gourmet magazine and author of many cookbooks. including "Gourmet's Old Vienna Cookbook.")
