| 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
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