Soufle vanilias (vanilla souffle)

Yield: 8 servings

Measure Ingredient
4 tablespoons Butter
6 tablespoons Flour
6 tablespoons Sugar
1½ cup Milk
5 eaches 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).

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