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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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8|
|Calories from Fat: 194 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 677.1mg||208 %|
|Sodium 264.5mg||9 %|
|Potassium 237.9mg||6 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 35.2g|
|Protein 20.8g||30 %|
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Calories per serving: 417
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