2 cups of milk
1 cup of fubá
1 tablespoon of salt
4 tablespoons of butter or margarine
4 eggs, separated at room temperature
2 cups of milk
1 cup of fubá
1 tablespoon of salt
4 tablespoons of butter or margarine
4 eggs, separated at room temperature
Melt the butter in a saucepan over low heat
Cook the mixture until it's almost boiling, stirring constantly
Gradually add the fubá, whisking continuously to prevent lumps from forming
Continue cooking and whisking until the mixture is smooth and consistent
Remove from heat and let cool slightly
In a separate bowl, beat the egg yolks well and add them to the fubá mixture, whisking well
Beat the egg whites until they form stiff peaks and fold them into the fubá mixture with a spatula
Grease a soufflé dish and fill it with the mixture
Bake in a moderate oven (170°F) for 35-40 minutes or until puffed and lightly golden on top
Serve the soufflé in its own mold with a spoon, garnished with melted butter, salt, and pepper, if desired
Serve as an accompaniment to roasted meats, for 4-6 servings.
