INGREDIENTS

INSTRUCTIONS

Prepare the souffle dishes by lightly brushing them with melted
butter and then sprinkling the sugar around the sides and base of the
dish. Tip out any excess.
Remove 3 tablespoons of milk from the 1 cup necessary, and heat the
remaining milk. In a mixing bowl, place the 40g. of sugar, the flour,
and the 3 tablespoons of the milk and whisk together. Add a little of
the heated milk, whisking continuously then pour the entire mixture
into the saucepan containing the remaining milk. Heat gently and
simmer for 2 minutes. Add the butter then cover the saucepan and
allow to cool for 15 minutes. Stir in the egg yolks, mixing well then
add the powdered almonds and rum.
In a separate bowl, whisk the egg whites until they are very soft.
Add the remaining sugar and continue beating until the egg whites are
firm but not dry.
Pour the batter into the prepared dishes until they are 1/3 full, then
sprinkle the roughly chopped vienna almonds over the surface. Pour the
remaining batter over the almonds and fill the souffle dishes 3/4
full.
Bake at 200c. for 12-15 minutes. or until set but slightly 'wobbly'
dust with icing sugar and serve.
Converted by MC_Buster.
Per serving: 933 Calories (kcal); 40g Total Fat; (39% calories from
fat); 35g Protein; 103g Carbohydrate; 715mg Cholesterol; 527mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 7 Fat; 4 Other Carbohydrates
Converted by MM_Buster v2.0n.

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