Bourbon Soufflé & Sauce (White House Pastry Chef)

Ingredients

• ½ cup flour
• 2 cup milk
• 14 tbsp sugar
• ½ stick butter, melted
• ⅓ cup bourbon
• 7 egg yolks
• 10 egg whites
• butter and sugar for preparing the dish
• 4 sauce egg yolks
• ½ cup sauce sugar
• 2 cup sauce milk
• 3 tbsp sauce bourbon

Method

1. In a saucepan, mix together the flour and milk. Add 10 tablespoons of the sugar and the melted butter. Bring to a boil, stirring constantly. Remove from the heat and allow to cool for about 5 minutes, then add the 1/3 cup bourbon. Stir in the egg yolks one at a time.
2. Beat the egg whites to stiff peaks with 1/4 cup sugar and fold into the mixture. Grease a souffle dish with butter and sprinkle with sugar (light coating). Fill the mold 3/4 full and bake at 375 degrees for 25-30 minutes. Serve immediately with sauce.
3. Sauce: Mix the egg yolks with the sugar and gradually stir into the egg-sugar mixture. Bring the milk to a boil; stir the milk into the egg-sugar mixture. Stir over low heat until the mixture starts to thicken enough to coat a spoon, but do not boil. Add the bourbon and spoon over each serving.

Notes

Serves 6-8. From the White House Pastry Chef.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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