Pat Nixon's Vanilla Souffle
"as published in "The First Ladies' Cookbook", Parents' Magazine Press 1969. Have everything ready this is a toughy"
- Serving Size: 1 (628.7 g)
- Calories 1757.6
- Total Fat - 131.2 g
- Saturated Fat - 50.6 g
- Cholesterol - 4868.7 mg
- Sodium - 578.8 mg
- Total Carbohydrate - 57.1 g
- Dietary Fiber - 0.3 g
- Sugars - 41.1 g
- Protein - 72.6 g
- Calcium - 630.7 mg
- Iron - 12.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.8 mg
Make vanilla sauce
Pre heat oven to 450 F.
Butter and sugar a 1-1/2 quart souffle dish.
In medium-sized saucepan melt butter
Stir in flour and cook until mixture starts to brown.
Gradually stir in scalded cream
Cook over medium heat stirring constantly for about 5 minutes.
Beat egg yolks and sugar together in a large bowl
Temper this mixture with hot cream
Stir in cream mixture.
Add vanilla and salt.
Fold in egg whites.
Pour mixture into sugared souffle dish and bake at 450 F, 10 to 12 minutes.
Then lower heat
To 350 F and bake 20 minutes longer. Serve immediately with Vanilla Sauce below.
Beat sugar, yolks, vanilla and salt together in top of double boiler. Stir in milk.
Cook over boiling water, stirring constantly until mixture coats a spoon. Chill
Tips & Variations
- Double boiler