French Vanilla Souffle
|Butter||1 1⁄2 Ounce|
|Icing sugar||2 Tablespoon|
|Milk||8 Fluid Ounce|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using 1 tablespoon of the butter, grease a 2 1/2 pint [l 1/2 quart] souffle dish.
Sprinkle the bottom and sides of the dish with the icing [confectioners'] sugar, knocking out any excess.
In a medium sized saucepan, scald the milk and vanilla pod over moderate heat.
Remove the pan from the heat, cover and set aside for 20 minutes.
Remove the vanilla pod from the milk.
In a large saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the hot milk, stirring constantly.
Return the pan to the heat and cook the mixture, stirring constantly, for 2 minutes or until it is thick and smooth.
Remove the pan from the heat and let the sauce cool slightly.
In a small mixing bowl, beat the egg yolks with the sugar and mix them into the cool sauce, a little at a time.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the sauce.
Spoon the mixture into the prepared souffle dish.
Place the dish in the oven and bake the souffle for 20 to 30 minutes or until it is lightly browned on top and is well risen.
Remove the souffle from the oven and serve at once.