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Recipe Name: Almond Souffle With Orange Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Milk
1/2 Cup(s) Sugar
1 Cup(s) Ground almonds
5 Egg yolks
1 Tablespoon(s) Melted butter
3 Tablespoon(s) Flour
5 Egg whites
1 Pinch(s) Salt
1 Pinch(s) Cream Of Tartar
2 Tablespoon(s) Flaked almonds
2 Tablespoon(s) Butter
2 Tablespoon(s) Grated orange rind
1/2 Cup(s) Orange juice
1 Teaspoon(s) Cornstarch
1/4 Cup(s) Brandy
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

Nutrition (calculated from recipe ingredients)
Calories: 2292
Calories From Fat: 1153
Total Fat: 134.1g
Cholesterol: 1011.7mg
Sodium: 735.3mg
Potassium: 2097.3mg
Carbohydrates: 181.8g
Fiber: 16g
Sugar: 133.7g
Protein: 72.4g

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