AUFLAUF
This classic AUFLAUF recipe from the early 1900s offers a comforting and simple dish, perfect for a light meal or brunch. The creamy, custard-like texture is achieved by combining milk, flour, and eggs, resulting in a fluffy and satisfying treat. Serve it warm with your favorite preserves for a delightful experience.
Ingredients
- 1 cup Milk
- 1/2 cup All-purpose flour
- 3 count Egg yolks
- 1 pinch Salt
- 3 count Egg whites
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, bring 1 cup of milk to a boil. Once boiling, quickly stir in 1/2 cup of sifted flour. Work the mixture constantly until all lumps are gone and it reaches the consistency of soft mashed potatoes. Continue stirring over the heat.
- 2Remove the mixture from the heat while it is still warm. One by one, break in the yolks of 3 eggs, stirring well after each addition. Add a pinch of salt. Then, gently fold in the beaten whites of 3 eggs.
- 3Preheat the oven to 400°F (200°C). Grease a square baking pan with butter. Pour the mixture into the prepared pan. Bake for 15 to 20 minutes, or until golden brown and puffed up.
- 4Serve the AUFLAUF immediately with jelly or preserves.