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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Desserts 1 Servings

INGREDIENTS

1 c Milk
1/2 c Sugar
1 c Ground almonds
5 Egg yolks
1 T Melted butter
3 T Flour
5 Egg whites
1 pn Salt
1 pn Cream of tartar
2 T Flaked almonds
Sauce:
2 T Butter
2 T Grated orange rind
1/2 c Orange juice
1 t Cornstarch
1/4 c Brandy

INSTRUCTIONS

Souffle: In a saucepan heat milk. When warm stir in sugar & almonds.
Simmer very gently for 15 minutes. Do not allow to boil. Remove from
heat. Cool slightly & beat in egg yolk, flour & butter. Beat well by
hand or in a blender until the mixture is very smooth. In a separate
bowl beat egg whites with salt & cream of tartar until they form  stiff
peaks. Spoon about 1/4 of the egg whites into the custard &  stir well.
Fold in the rest of the whites. Butter 6 souffle cups or  glass bowls &
spoon the souffle mixture into them. Sprinkle with  flaked almonds &
bake for 15 minutes in 400 oven, until tops are  golden. **Note**
Unbaked souffle mixture may be kept at room  temperature for 1 hour
before baking. It may be frozen for later use.  In the case of the
latter, souffle must be thawed for 1 hour before  baking.  Sauce: In a
saucepan combine butter, orange rind, orange juice &  cornstarch, mix
well. Simmer, stirring constantly, until sauce begins  to thicken.
Remove from heat & stir in brandy. Spoon sauce over hot  souffle &
serve at once.  Souffle  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2292
Calories From Fat: 1153
Total Fat: 134.1g
Cholesterol: 1011.7mg
Sodium: 735.3mg
Potassium: 2097.3mg
Carbohydrates: 181.8g
Fiber: 16g
Sugar: 133.7g
Protein: 72.4g


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