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).