Soufle Vanilias (vanilla Souffle) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
6 tbsp: Flour,
6 tbsp: Sugar,
1 1/2 cup: Milk,
5 each: Eggs, separated
2 tsp: Vanilla,
Directions:
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).
Source from luhu.jp
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).
Source from luhu.jp