Prune Souffle with Custard Sauce

Ingredients

• 1/4 lb Prunes
• 6 tablespoons Granulated sugar
• 1 tablespoon Lemon juice
• 1/2 teaspoon Lemon extract
• 2 Egg whites
• 2 Egg yolks
• 1/3 cup Granulated sugar
• 1/8 teaspoon Salt
• 1 tablespoon All-purpose flour
• 2 cups Milk
• 1 teaspoon Vanilla extract
• 1 tablespoon Butter (Quantity estimated (not specified in original recipe))

Instructions

1. 1Wash the prunes thoroughly. Place them in a saucepan and cover with water. Allow to soak for 3 hours.
2. 2Cook the prunes slowly in the same water until they are soft. Remove the stones from the prunes, saving the pulp and juice.
3. 3Add the sugar to the prune pulp and juice. Cook, stirring constantly, until very thick, about 3 minutes. Remove from heat and let cool. Add the lemon juice or extract.
4. 4In a clean bowl, beat the egg whites until stiff peaks form.
5. 5Gently cut and fold the stiffly beaten egg whites into the prune mixture. Butter a open tin mould. Fill the mould half full of the mixture. Place the pan in another pan filled with boiling water. Bake in a slow oven at 300°F (150°C) for about twenty-five minutes, or until well raised, firm, and light brown in color.
6. 6In a double boiler, beat the egg yolks. Slowly add the sugar and flour, well blended, the salt, and the milk. Cook in a double boiler until thick enough to coat a silver spoon. Add the vanilla extract. Serve cold.
7. 7Serve the prune souffle with the custard sauce.