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Vanilla Souffle

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  Sugar 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Salt 1⁄8 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Eggs 5 , separated
  Margarine/Butter 3 Tablespoon, softened
  Vanilla 1 Tablespoon
  Cream of tartar 1⁄4 Teaspoon
  Chantilly cream 1⁄2 Cup (8 tbs)

Mix 1/4 cup sugar, the flour and salt in 1-quart saucepan.
Stir in milk gradually.
Heat to boiling, stirring constantly.
Remove from heat.
Beat egg yolks with fork; beat in 1/3 cup of the milk mixture.
Stir in remaining milk mixture gradually.
Stir in margarine and vanilla.
Cool slightly.
Place oven rack in lowest position.
Heat oven to 375°.
Butter and sugar 2-quart souffle dish.
Make 3-inch band of triple thickness aluminum foil 2 inches larger than circumference of dish.
Butter and sugar one side of band.
Extend dish by securing band buttered side in around outside edge.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Stir about 1/4 of the egg whites into egg yolk mixture.
Fold in remaining egg whites.
Carefully pour into dish.
Bake until puffed and golden brown, about 1 hour.

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