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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish. | 2. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate. | 3. Dilute the cornstarch in the cold milk. | 4. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil. | 5. Beat together the egg yolks in a medium bowl. | 6. Add a small amount of the hot milk mixture to the beaten eggs. | 7. Then add the egg mixture back into the pan with the hot milk. | 8. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially. | 9. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool. | 10. Preheat the oven to 400 degrees F. | 11. Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat. | 12. Add the strawberries, and simmer for fifteen minutes. | 13. Remove from the heat and allow to cool slightly. | 14. Puree the entire contents of the pot in the blender. | 15. Pour the sauce into a pitcher, and keep warm. | 16. When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry. | 17. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up. | 18. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light. | 19. Immediately pour into the souffle mold, and bake for 10 minutes. | 20. The souffle should move only slightly when shaken gently. | 21. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
milk	1	cup	skim	552.0	13.296	5.496	57.216
milk	2	tablespoons	skim	552.0	13.296	5.496	57.216
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg yolk	3			164.22	1.8309	8.0886	13.5354
peanut butter	1/2	cup		759.81	27.8253	31.0374	64.4226
egg white	8			137.28	1.9272	28.776	0.4488
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1	pinch		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
strawberry	1	cup	stemmed washed sliced	48.64	11.6736	1.0184	0.456
confectioner ' sugar				-	-	-	-

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