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Categories:
milk sugar almonds egg yolks butter flour egg whites salt cream of tartar almonds butter orange rind orange juice cornstarch brandy
Viewed: 3 - Published at: 4 years agoIngredients
- 1 c. Lowfat milk
- 1/2 c. Sugar
- 1 c. Grnd almonds
- 5 x Egg yolks
- 1 Tbsp. Melted butter
- 3 Tbsp. Flour
- 5 x Egg whites
- 1 pch Salt
- 1 pch Cream of tartar
- 2 Tbsp. Flaked almonds
- 2 Tbsp. Butter
- 2 Tbsp. Grated orange rind
- 1/2 c. Orange juice
- 1 tsp Cornstarch
- 1/4 c. Brandy
Method
- Souffle: In a saucepan heat lowfat milk.
- When hot stir in sugar & almonds.
- Simmer very gently for 15 min.
- Don't allow to boil.
- Remove from heat.
- Cold slightly & beat in egg yolk, flour & butter.
- Beat well by hand or possibly in a blender till the mix is very smooth.
- In a separate bowl beat egg whites with salt & cream of tartar till they form stiff peaks.
- Spoon about 1/4 of the egg whites into the custard & stir well.
- Mix in the rest of the whites.
- Butter 6 souffle c. or possibly glass bowls & spoon the souffle mix into them.
- Sprinkle with flaked almonds & bake for 15 min in 400 oven, till tops are golden brown.
- **Note** Unbaked souffle mix may be kept at room temperature for 1 hour before baking.
- It may be frzn 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, till sauce begins to thicken.
- Remove from heat & stir in brandy.
- Spoon sauce over warm souffle & serve at once.
- Souffle:
