Old Salem Custard Souffle

Old Salem Custard Souffle
MAKES 6 SERVINGS
Not quite a custard, yet not quite a souffle, this is a puffy, eggy,
delicate dessert that should be served at once with sweetened whipped
cream and a sprinkling of maple sugar.
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
4 eggs, separated
3 tablespoons sugar
1 teaspoon vanilla
1A teaspoon almond extract
A dash of salt
Sweetened whipped cream
Maple sugar or grated sweet chocolate


Preheat oven to 350°F. Butter a 1 V2-quart baking dish or souffle dish.
In a saucepan, heat the butter and blend in the flour. Gradually
whisk in the milk and cook, whisking, until thickened and smooth. In
a bowl, whisk the egg yolks with the sugar, vanilla, almond extract,
and salt, and slowly whisk in the hot mixture. Return mixture to the
saucepan and cook 1 minute, until thickened (mixture should not
boil). Remove from the heat. In a large bowl, beat the egg whites until
stiff. Fold whites into the thickened sauce. Turn into the prepared
baking pan and bake 40 to 45 minutes, or until set. Serve at once with
sweetened whipped cream and a sprinkling of maple sugar or grated
sweet chocolate.