Soufle Vanilias (Vanilla Souffle)

Course : Greek
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 tablespoons butter
6 tablespoons flour
6 tablespoons sugar
1 1/2 cups milk
5 large eggs -- separated
2 teaspoons vanilla

Preparation / Directions:

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 ramekins. Bake immediately in preheated 300F. oven for about20 minutes Serve hot, sprinkled with powdered sugar. VARIATION: Omit vanilla and replace with 1 tbs grated orange or tangerine peel (Soufle Portocaliou E Mandnarinou).

1 Kitchen's say:
  (4 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Greek Recipes