3 tablespoons of butter or margarine
3 tablespoons of wheat flour
3/4 cup of warm milk
1/4 cup of sugar
4 well-beaten egg yolks
5 egg whites beaten to snow
1/3 cup of liquor of your preference
whipped cream
3 tablespoons of butter or margarine
3 tablespoons of wheat flour
3/4 cup of warm milk
1/4 cup of sugar
4 well-beaten egg yolks
5 egg whites beaten to snow
1/3 cup of liquor of your preference
whipped cream
Melt the butter or margarine in a saucepan and add the wheat flour
Cook, stirring, for some minutes
Remove the saucepan from the heat
Add the milk, stirring always to prevent lumps
Add the sugar, bring to a simmer over low heat, and cook, stirring, for 5 minutes or until the cream thickens slightly
Remove the cream from the heat and stir in the egg yolks
Stir well
Let the mixture cool slightly
Add the liquor, mixing well
Preheat the oven to 170°C (moderate)
Grease a soufflé dish and dust with sugar
Around the soufflé dish, place a piece of parchment paper with an 8 cm width, greased and folded lengthwise, and tie it with a string (this is done so that the soufflé does not overflow)
Beat the egg whites to snow
Add 3/4 of the beaten egg whites to the cream, carefully, and add the remaining rapidly
Place the mixture in the prepared dish and bake in the oven for 35 to 40 minutes
Dust with confectioner's sugar and serve immediately, with whipped cream or sweet sauce, if desired
Serve warm.
