Sour Cream Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs, separated
1/4 cup: Sugar, PLUS
2 tbsp: Sugar,
1/2 tsp: Salt,
1/3 cup: Flour, all-purpose
1 1/2 cup: Sour cream,
2 tsp: Orange rind, grated
Directions:
Lightly butter and sugar a 1-1/2 quart souffle dish. Cut a piece of
aluminum foil long enough to circle the dish, allowing a 1" overlap.
Fold foil lengthwise into thirds, and lightly butter and sugar one
side. Wrap foil, buttered side against dish, so it extends 3 inches
above rim. Secure foil with string.
Beat egg whites until stiff; add sugar, 1 tablespoon at a time,
continuing to beat to a stiff meringue. Combine egg yolks and salt,
beating well; stir in flour and 1/2 cup sour cream. Fold in
remaining sour cream, orange rind, and egg whites. Spoon into
prepared souffle dish.
Bake at 350 degrees for 40 minutes or until firm. Remove collar
before serving.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp
aluminum foil long enough to circle the dish, allowing a 1" overlap.
Fold foil lengthwise into thirds, and lightly butter and sugar one
side. Wrap foil, buttered side against dish, so it extends 3 inches
above rim. Secure foil with string.
Beat egg whites until stiff; add sugar, 1 tablespoon at a time,
continuing to beat to a stiff meringue. Combine egg yolks and salt,
beating well; stir in flour and 1/2 cup sour cream. Fold in
remaining sour cream, orange rind, and egg whites. Spoon into
prepared souffle dish.
Bake at 350 degrees for 40 minutes or until firm. Remove collar
before serving.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp