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Ingredientes
- 1 c. lowfat milk
- 40 gm sugar
- 40 gm flour
- 20 gm butter
- 3 x egg yolks
- 4 x egg whites
- 100 gm powdered vienna almonds
- 2 tsp rum
- 1 1/2 Tbsp. sugar
- 80 gm roughly minced vienna almonds extra butter and sugar for preparing souffle dishes.
Direcciones
- Prepare the souffle dishes by lightly brushing them with melted butter and then sprinkling the sugar around the sides and base of the dish. Tip out any excess.
- Remove 3 Tbsp. of lowfat milk from the 1 c. necessary, and heat the remaining lowfat milk. In a mixing bowl, place the 40g. of sugar, the flour, and the 3 Tbsp. of the lowfat milk and whisk together. Add in a little of the heated lowfat milk, whisking continuously then pour the entire mix into the saucepan containing the remaining lowfat milk. Heat gently and simmer for 2 min. Add in the butter then cover the saucepan and allow to cold for 15 min. Stir in the egg yolks, mixing well then add in the powdered almonds and rum.
- In a separate bowl, whisk the egg whites till they are very soft. Add in the remaining sugar and continue beating till the egg whites are hard but not dry.
- Pour the batter into the prepared dishes till they are 1/3 full, then sprinkle the roughly minced vienna almonds over the surface. Pour the remaining batter over the almonds and fill the souffle dishes 3/4 full.
- Bake at 200c. for 12-15 min. or possibly till set but slightly 'wobbly' dust with icing sugar and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 372g | |
| Calories 641 | |
| Calories from Fat 167 | 26% |
| Total Fat 18.98g | 24% |
| Saturated Fat 11.88g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 223mg | 9% |
| Potassium 415mg | 12% |
| Total Carbs 101.6g | 27% |
| Dietary Fiber 1.1g | 4% |
| Sugars 71.65g | 48% |
| Protein 12.52g | 20% |
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