Soufle Vanilias (Vanilla Souffle)

Ready in 1 hour
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Soufle Vanilias (Vanilla Souffle)"

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Try this Soufle Vanilias (Vanilla Souffle) recipe, or contribute your own. "Desserts" and "Cheese" are two tags used to describe Soufle Vanilias (Vanilla Souffle).

"Absolutely loved this recipe. We added cinnamon and sugar on top and it was delicious. I do think i should have cooked it a little longer, but it was still delicious!"

- enitnegort

Ingredients

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6 tb Sugar
1 1/2 c milk
5 Eggs; separated
2 ts Vanilla
4 tb Butter
6 tb Flour

Original recipe makes 8

Servings  

Preparation

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).

Verified by stevemur
Calories Per Serving: 417 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Absolutely loved this recipe. We added cinnamon and sugar on top and it was delicious. I do think i should have cooked it a little longer, but it was still delicious!
enitnegort 1 year ago
This recipe left a bit to be desired. The instructions were mildly unclear and the cooking time underestimated by at least half (I baked mine for 40 minutes and had a wonderful pudding/custard texture). It should be noted to start the milk and flour mixtures (seperately) at the same time. The milk in a smaller pan and the flour in a larger. It would also be nice if it included the SIZE of glass baking dish to use. I used a loaf pan and it was filled nearly to the top with batter. During baking the souffle rose beautifully above the edges of the pan. I included a sheet pan below the souffle to prevent any potential disaster from overflow. Increase cooking time However the results were superb! Fantastic texture, and delicious without being overly sweet or too rich.
Theinternetisbig 5 years ago
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