Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Servings: 6 - 8 Source: Souffle Spectaculars by Irena Kirshman (1969) From: Sallie Austin DIRECTIONS: Preheat oven to 400-F. Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar and vanilla. Remove from the heat and add the egg yolks one at a time. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the slightly cooled sauce into the egg whites. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. Bring the souffle to the table, make a well in the middle of the souffle by plunging a spoon and fork into it and spreading it apart. Pour the flaming liqueur into the center. NOTE: Heat the liqueur before lighting it. Serve with whipped cream. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
