Pudding Saxon (Saxon Pudding)

Ingredients

• 100 grammes butter
• 100 grammes caster sugar
• 100 grammes flour
• 3 décilitres milk
• 5 egg yolks
• 5 egg whites
• butter for the moulds
• Crème anglaise or Sabayon

Instructions

1. Work 100 grammes of butter in a pan until it is like a pomade.
2. Add 100 grammes of caster sugar and 100 grammes of sifted flour, and slake with 3 décilitres of boiled milk.
3. Boil the mixture, stirring, then dry it out over a brisk fire like a panade for Pâte à choux.
4. Draw off the fire and bind with 5 egg yolks.
5. Carefully mix in 5 egg whites whipped to a very firm snow.
6. Pour into well-buttered moulds and poach in a bain-marie.
7. Serve with a Crème anglaise or a Sabayon, flavoured at will.