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Vanilla Souffle Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||5 , separated|
|Margarine/Butter||3 Tablespoon, softened|
|Cream of tartar||1⁄4 Teaspoon|
|Chantilly cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1615 Calories from Fat 956
% Daily Value*
Total Fat 107 g164.1%
Saturated Fat 43.9 g219.5%
Trans Fat 0 g
Cholesterol 1240.1 mg
Sodium 708.7 mg29.5%
Total Carbohydrates 105 g34.9%
Dietary Fiber 1.2 g4.9%
Sugars 69.4 g
Protein 42 g83.3%
Vitamin A 60% Vitamin C 0.08%
Calcium 40.1% Iron 37.7%
*Based on a 2000 Calorie diet
Stir in milk gradually.
Heat to boiling, stirring constantly.
Remove from heat.
Beat egg yolks with fork; beat in 1/3 cup of the milk mixture.
Stir in remaining milk mixture gradually.
Stir in margarine and vanilla.
Place oven rack in lowest position.
Heat oven to 375°.
Butter and sugar 2-quart souffle dish.
Make 3-inch band of triple thickness aluminum foil 2 inches larger than circumference of dish.
Butter and sugar one side of band.
Extend dish by securing band buttered side in around outside edge.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Stir about 1/4 of the egg whites into egg yolk mixture.
Fold in remaining egg whites.
Carefully pour into dish.
Bake until puffed and golden brown, about 1 hour.