1 large cup of milk
60g of butter or margarine
3 tablespoons of flour
3 tablespoons well-stuffed with grated carrot
3 eggs
3 tablespoons of Cointreau
a pinch of salt
1 large cup of milk
60g of butter or margarine
3 tablespoons of flour
3 tablespoons well-stuffed with grated carrot
3 eggs
3 tablespoons of Cointreau
a pinch of salt
Make a thick white sauce with the milk, butter or margarine, flour, and salt
Remove from heat, let cool slightly, and beat in the egg yolks (one at a time) while continuing to mix until a smooth consistency is achieved
Gradually add the Cointreau
Beat the egg whites until stiff and fold them into the previous preparation
Bake in a medium oven for about half an hour until the soufflé is golden brown and puffed up.
