The Dessert Souffle
|Sugar||7 1⁄3 Tablespoon (1/3 Cup Plus 2 Tablespoons)|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||5 , separated|
|Butter||2 Tablespoon, melted|
|Vanilla extract/Cointreau or other liqueur||2 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
Preheat oven to 400°.
Butter a 6-cup souffle dish lavishly.
Put the 2 tablespoons sugar in it, and evenly coat inside of dish.
Tap out excess.
Put flour in a saucepan, and pour in just enough milk to blend, using a wire whip.
Gradually add remaining milk and sugar, and stir over heat until it thickens.
Add 4 egg yolks, butter and flavoring.
Beat egg whites to as stiff a point as possible.
Blend 1/4 of the egg whites into the sauce to lighten it.
Then very carefully fold in remainder of egg whites.
Pour into souffle dish, and put dish in deep center of oven.
Immediately reduce heat to 375°.
After 15 minutes the souffle should be rising and browning.
Sprinkle powdered sugar over top, and continue baking for 5-10 minutes longer.
Personally I love a souffle just "underdone" with a thin cone of liquid left in the center.
Thus, the souffle makes its own sauce.
This souffle with the exception of egg whites may be prepared in advance, covered, and refrigerated.
There is nothing like a souffle to make an evening special.