| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | Cheese/eggs, Desserts, Greek | 8 | Servings |
INGREDIENTS
| 4 | tb | Butter |
| 6 | tb | Flour |
| 6 | tb | Sugar |
| 1 1/2 | c | Milk |
| 5 | Eggs, separated | |
| 2 | ts | Vanilla |
INSTRUCTIONS
Melt butter. Slowly add flour, and blend it in with a wooden spoon. Put the sugar into a pot with the milk and heat to scalding but do not boil. Remove from the heat and pour into the flour; stir quickly to make a thick cream (this may be returned to the heat for a few minutes if necessary). Partially cool. Beat the egg yolks with the vanilla until very thick. Beat the egg whites until stiff but not dry. Add yolks to cream mixture; stir well. Fold in the beaten whites. Pour into buttered glass baking dish or into 6 or 8 individual buttered remekins. Bake immediately in preheated 300 F. oven for abt. 20 min. Serve hot, sprinkled with powdered sugar. VARIATION: Omit vanilla and replace with 1 tb. grated orange or tangerine peel (Soufle Portocaliou E Mandnarinou). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”