Souffle Al La Vanille

1. 1

   Mix 1/4 cup sugar, the flour and salt in 1 quart saucepan.

2. 2

   Stir in milk gradually.

3. 3

   Heat to boiling, stirring constantly.

4. 4

   Remove from heat.

5. 5

   Beat egg yolks with for,; beat in 1/3 cup of the milk mixture.

6. 6

   Stir in remaining milk mixture gradually.

7. 7

   Stir in butter and vanilla.

8. 8

   Cool slightly.

9. 9

   Place oven rack in lowest position.

10. 10

    Heat oven to 375 degrees.

11. 11

    Butter and sugar 2 quart souffle dish.

12. 12

    Make 3 inch band of triple thickness aluminum foil 2 inches larger than circumferance of dish.

13. 13

    Butter and sugar one side of the band.

14. 14

    Extend dish by securing band buttered side in around outside edge.

15. 15

    Beat egg whites and cream of tartar in large mixer bowl until boamy.

16. 16

    Beat in 1/4 cup sugar, 1 Tbl at a time; continue beating until stiff and glossy.

17. 17

    Do not underbeat.

18. 18

    Stir about 1/4 of the egg whites unto egg yolk mixture.

19. 19

    Fold in remaining egg whites.

20. 20

    Carefully pour into dish.

21. 21

    Bake until puffed and golden brown, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.