Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 6 tablespoons | Flour |
| 6 tablespoons | Sugar |
| 1½ cup | Milk |
| 5 \N | Eggs, separated |
| 2 teaspoons | Vanilla |
Melt butter. Slowly add flour, and blend it in with a wooden spoon. Put the sugar into a pot with the milk and heat to scalding but do not boil.
Remove from the heat and pour into the flour; stir quickly to make a thick cream (this may be returned to the heat for a few minutes if necessary).
Partially cool. Beat the egg yolks with the vanilla until very thick. Beat the egg whites until stiff but not dry. Add yolks to cream mixture; stir well. Fold in the beaten whites. Pour into buttered glass baking dish or into 6 or 8 individual buttered remekins.
Bake immediately in preheated 300 F. oven for abt. 20 min. Serve hot, sprinkled with powdered sugar.
VARIATION: Omit vanilla and replace with 1 tb. grated orange or tangerine peel (Soufle Portocaliou E Mandnarinou).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini