| 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 | tb | Melted butter |
| 3 | tb | Flour |
| 5 | Egg whites | |
| 1 | pn | Salt |
| 1 | pn | Cream of tartar |
| 2 | tb | Flaked almonds |
| Sauce: | ||
| 2 | tb | Butter |
| 2 | tb | Grated orange rind |
| 1/2 | c | Orange juice |
| 1 | ts | 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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”