Updated Tuesday, October 11th, 2011
Total Time: 15
Yield: 6 servings
Preheat oven to 425° and set a rack to the middle position. Butter a 1-1/2-quart souffle dish. Fill a kettle with about 4 cups water and bring to a simmer.
Meanwhile, in a large bowl, using a standing or hand-held mixer, beat the eggs and sugar at medium-high speed for 2 minutes, until thick and pale yellow. Gently fold in the remaining ingredients.
Pour the custard into the prepared dish and set in a baking pan. Transfer both to the oven, then fill the baking pan with enough of the simmering water to come halfway up the sides of the dish. Bake for 10 minutes. Reduce the heat to 350° and bake until the center of the custard barely jiggles when shaken, 30 to 45 more minutes. Let sit for 10 minutes, then serve warm or at room temperature.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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