Pat Nixon's Vanilla Souffle
"as published in "The First Ladies' Cookbook", Parents' Magazine Press 1969. Have everything ready this is a toughy"
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Make vanilla sauce
Step 2
Chill
Step 3
Pre heat oven to 450 F.
Step 4
Butter and sugar a 1-1/2 quart souffle dish.
Step 5
In medium-sized saucepan melt butter
Step 6
Stir in flour and cook until mixture starts to brown.
Step 7
Gradually stir in scalded cream
Step 8
Cook over medium heat stirring constantly for about 5 minutes.
Step 9
Beat egg yolks and sugar together in a large bowl
Step 10
Temper this mixture with hot cream
Step 11
Stir in cream mixture.
Step 12
Add vanilla and salt.
Step 13
Fold in egg whites.
Step 14
Pour mixture into sugared souffle dish and bake at 450 F, 10 to 12 minutes.
Step 15
Then lower heat
Step 16
To 350 F and bake 20 minutes longer. Serve immediately with Vanilla Sauce below.
Step 17
Sauce:
Step 18
Beat sugar, yolks, vanilla and salt together in top of double boiler. Stir in milk.
Step 19
Cook over boiling water, stirring constantly until mixture coats a spoon. Chill
Tips
- Double boiler
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