| 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
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