Ingredients
- 1/4 Cup sugar shopping list
- 3 Tablespoons flour shopping list
- 1/8 teaspoon salt shopping list
- 3/4 Cup milk shopping list
- 5 eggs,separated shopping list
- 3 Tablespoons butter,softened shopping list
- 1 Tablespoons vanilla shopping list
- 1/4 teaspoon cream of tartar shopping list
- 1/4 teaspoon sugar shopping list
How to make it
- Mix 1/4 cup sugar,flour,salt in a saucepan.
- Stir in milk gradually,heat to boiling,stirring constantly.
- Remove from heat.
- Beat egg yolks with 1/3 cup of the milk mixture.
- Stir in remaining milk mixture gradually.
- Stir in butter and vanilla,cool slightly.
- Placing rack in the lower part of your oven,set heat at 375 degrees.
- Butter and sugar a 2 quart souffle dish,making a 3" band of triple thickness foil,2"larger than circumference of the dish,butter,and sugar the band as well,secure the band on the outside edge of dish.(wooden clothes pins do nicely)
- Beat egg whites and cream of tartar 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,gently.
- Carefully pour into dish.
- Bake until puffed and golden brown,about 1 hour.
- Chantilly Cream:
- Beat 3/4 cup whipping cream,2 tablespoons sugar and 1/2 teaspoon vanilla in chilled bowl until stiff.Fold in 1 tablespoon orange(or)almond-flavored liqueur,rum(or)brandy.
- Serve immediately with Chantilly Cream
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