Soufflé Pudding (Basic
A dessert with a silky texture between custard pudding and soufflé, baked in a bain-marie (water bath) for a more stable structure than a classic soufflé.
Ingredients
flour
2 oz (60 g)
cornmeal
2 oz (60 g)
butter
4 oz (120 g)
sugar
4 oz (120 g)
egg yolks
5 oz (150 g)
egg whites
5 oz (150 g)
milk
1/2 pint (3 dl)
flavoring
as needed
Instructions
1
Prepare the mold
Butter the mold and sprinkle with sugar
2
Make the base
Cream the butter with the flour and cornmeal; in a saucepan bring the milk, sugar, and flavoring to a boil
3
Combine and thicken
Add the creamed mixture to the boiling milk and cook, stirring, until thickened
4
Add the egg yolks
Let cool slightly, then beat in the egg yolks one at a time until smooth
5
Add the egg whites
Beat the egg whites to stiff peaks; fold a portion into the batter to lighten it, then gently fold in the remaining whites
6
Bain-marie heating
Fill the mold three-quarters full, place in a bain-marie (water bath) on the stove, and simmer until the mixture rises to the top of the mold
7
Bake
Transfer to a 400°F (204°C) oven and bake for 20–25 minutes
8
Plate up
Invert onto a hot silver platter and serve with vanilla sauce
