Pat Nixon's Vanilla Souffle

6
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In

Recipe: #36953

May 14, 2021



"as published in "The First Ladies' Cookbook", Parents' Magazine Press 1969. Have everything ready this is a toughy"

Original recipe yields 6 servings
OK

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 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 & Variations


  • Double boiler

Related