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Add a photoServings: 8
Ingredients
- 4 Tbsp. Butter
- 6 Tbsp. Flour
- 6 Tbsp. Sugar
- 1Â 1/2 c. Lowfat milk
- 5 x Large eggs, separated
- 2 tsp Vanilla
Directions
- Heat butter. Slowly add in flour, and blend it in with a wooden spoon. Put the sugar into a pot with the lowfat milk and heat to scalding but don't 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 min if necessary).
- Partially cold. Beat the egg yolks with the vanilla till very thick. Beat the egg whites till stiff but not dry. Add in yolks to cream mix; stir well. Mix in the beaten whites. Pour into buttered glass baking dish or possibly into 6 or possibly 8 individual buttered remekins.
- Bake immediately in preheated 300 F. oven for abt. 20 minutes. Serve warm, sprinkled with powdered sugar.
- VARIATION: Omit vanilla and replace with 1 tb. grated orange or possibly tangerine peel (Soufle Portocaliou E Mandnarinou).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 83 | 47% |
| Total Fat 9.32g | 12% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 104mg | 4% |
| Potassium 120mg | 3% |
| Total Carbs 16.58g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.21g | 8% |
| Protein 6.08g | 10% |
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