Soufle vanilias (vanilla souffle)
Vanilla Greek Souffles
Last updated 6/12/2012 1:23:35 AM. Recipe ID 56726. Report a problem with this recipe.
Title: Soufle vanilias (vanilla souffle)
Categories: Cheese/eggs, Desserts, Greek
Yield: 8 Servings
4 tb Butter
6 tb Flour
6 tb Sugar
1 1/2 c Milk
5 ea Eggs, separated
2 ts Vanilla
Melt butter. Slowly add flour, and blend it in with a wooden
spoon. Put the sugar into a pot with the milk and heat to scalding
but do not boil. Remove from the heat and pour into the flour; stir
quickly to make a thick cream (this may be returned to the heat for a
few minutes if necessary). Partially cool. Beat the egg yolks with
the vanilla until very thick. Beat the egg whites until stiff but not
dry. Add yolks to cream mixture; stir well. Fold in the beaten
whites. Pour into buttered glass baking dish or into 6 or 8
individual buttered remekins.
Bake immediately in preheated 300 F. oven for abt. 20 min. Serve
hot, sprinkled with powdered sugar.
VARIATION: Omit vanilla and replace with 1 tb. grated orange or
tangerine peel (Soufle Portocaliou E Mandnarinou).
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