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Carob Souffle

Dessert.Master's picture
  Basic carob syrup 4 Tablespoon
  Honey 2 Tablespoon
  Butter 2 Tablespoon
  Whole wheat pastry flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Egg yolks 3 , well beaten
  Egg whites 3
  Vanilla 1⁄2 Teaspoon
  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.
Add vanilla.
Fold into the souffle mixture and pour into a collared 1-quart souffle dish
Bake in preheated oven for 30 to 40 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1264 Calories from Fat 765

% Daily Value*

Total Fat 87 g133.2%

Saturated Fat 50.5 g252.5%

Trans Fat 0 g

Cholesterol 801.1 mg267%

Sodium 774.6 mg32.3%

Total Carbohydrates 100 g33.3%

Dietary Fiber 2 g8%

Sugars 34.9 g

Protein 26 g52.7%

Vitamin A 66.7% Vitamin C 1.5%

Calcium 35.3% Iron 11.2%

*Based on a 2000 Calorie diet

Carob Souffle Recipe