Prune Souffle with Custard Sauce
This elegant Prune Souffle, a delightful dessert from a bygone era, features tender prunes and a light, airy texture. The rich, sweet flavor of the prunes is enhanced by a hint of lemon, creating a comforting and satisfying treat. Served with a creamy custard sauce, this souffle is perfect for a special occasion or a cozy evening.
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
- 1Wash the prunes thoroughly. Place them in a saucepan and cover with water. Allow to soak for 3 hours.
- 2Cook the prunes slowly in the same water until they are soft. Remove the stones from the prunes, saving the pulp and juice.
- 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.
- 4In a clean bowl, beat the egg whites until stiff peaks form.
- 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.
- 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.
- 7Serve the prune souffle with the custard sauce.