|Confectioners sugar||1 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
Butter bottom of a 1 1/2 quart souffle dish (straight-sided casserole) and sift the confectioners' sugar over it; set aside.
Melt butter in a saucepan; stir in flour and cook until mixture bubbles.
Gradually add milk, stirring until blended; return to heat, bring to boiling, and cook, stirring constantly, 1 to 2 minutes.
Beat egg yolks, sugar, and extract together until mixture is thick.
Stirring vigorously, pour sauce slowly into egg yolk mixture.
Cool to lukewarm.
Beat egg whites until stiff, not dry, peaks are formed.
Spread egg yolk mixture over egg whites and carefully fold together.
Turn into souffle dish.
Set in a shallow pan with hot water.
Bake at 350Â°F 50 minutes, or until a metal knife comes out clean when inserted halfway between center and edge.