4 tbsp butter
6 tbsp flour
6 tbsp sugar
1 1/2 cup milk
5 each eggs, separated
2 tsp vanilla
A Recipe for
Soufle Vanilias (Vanilla Souffle)
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This Recipe for Soufle Vanilias (Vanilla Souffle) is one of thousands in the Recipes-to-go Egg Cookbook.
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This is a recipe for Soufle Vanilias (Vanilla Souffle) from the recipe cookbook of Recipes-to-go (Egg)
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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).
Serves: 8
Soufle Vanilias (Vanilla Souffle) Recipe brought to you by Recipes To-Go