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Souffle Al La Vanille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.1868
Energy (kCal)966.5
Carbohydrates (g)74.8376
Total fats (g)51.3669
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix 1/4 cup sugar, the flour and salt in 1 quart saucepan. Stir in milk gradually. | 2. Heat to boiling, stirring constantly. Remove from heat. | 3. Beat egg yolks with for,; beat in 1/3 cup of the milk mixture. Stir in remaining milk mixture gradually. Stir in butter and vanilla. Cool slightly. | 4. Place oven rack in lowest position. Heat oven to 375 degrees. Butter and sugar 2 quart souffle dish. Make 3 inch band of triple thickness aluminum foil 2 inches larger than circumferance of dish. Butter and sugar one side of the band. Extend dish by securing band buttered side in around outside edge. | 5. Beat egg whites and cream of tartar in large mixer bowl until boamy. Beat in 1/4 cup sugar, 1 Tbl at a time; continue beating until stiff and glossy. Do not underbeat. Stir about 1/4 of the egg whites unto egg yolk mixture. Fold in remaining egg whites. Carefully pour into dish. | 6. Bake until puffed and golden brown, about 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    purpose flour 3 tablespoons - - - -
    salt 1/8 teaspoon - - - -
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    egg 5 separated 357.5 1.8 31.4 23.775
    butter 3 tablespoons softened 256.5 11.7855 8.0145 21.6
    vanilla 1 tablespoon 37.44 1.6445 0.0078 0.0078
    cream tartar 1/4 teaspoon 1.935 0.4612 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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