|Basic carob syrup||4 Tablespoon|
|Whole wheat pastry flour||2 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Egg yolks||3 , well beaten|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
In the top of a double boiler, heat carob syrup, honey, and butter.
Place over hot water and mix until smooth.
Stir in the flour and salt, then gradually add the milk.
Cook to the boiling point, stirring constantly.
Remove from heat and pour over egg yolks.
Beat well and set aside to cool.
When it is time to bake the souffle, preheat oven to 325° F.
Beat egg whites until stiff but not dry.
Fold into the souffle mixture and pour into a collared 1-quart souffle dish
Bake in preheated oven for 30 to 40 minutes.