Léche Créma Soufflé. Maltese Cross
1 quart of milk.
3 table-spoonfuls corn-starch, wet with cold milk.
1 cup powdered sugar.
½ cup strawberry jam, or sweet fruit jelly.
6 eggs—beaten very light.
Flavoring to taste.
Boil the milk, and stir in the corn-starch. Stir one minute and pour into a bowl containing the yolks, the whites of two eggs and half the sugar. Whip up for two or three minutes and put into a nice baking-dish, buttered. Set in a pan of boiling water and bake half an hour, or until firm. Just before withdrawing it from the oven, cover with jelly or jam, put on dexterously and quickly, and this, with a méringue made of the reserved whites and sugar. Shut the oven until the méringue is set and slightly colored.
Eat cold, with cream.