Preparation:
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). |
