Almond Souffle With Orange Sauce Recipe
Servings: 1
Ingredients
- 1 c. Lowfat milk
- 1/2 c. Sugar
- 1 c. Grnd almonds
- 5 x Egg yolks
- 1 Tbsp. Melted butter
- 3 Tbsp. Flour
- 5 x Egg whites
- 1 pch Salt
- 1 pch Cream of tartar
- 2 Tbsp. Flaked almonds
- 2 Tbsp. Butter
- 2 Tbsp. Grated orange rind
- 1/2 c. Orange juice
- 1 tsp Cornstarch
- 1/4 c. Brandy
Directions
- Souffle: In a saucepan heat lowfat milk. When hot stir in sugar & almonds.
- Simmer very gently for 15 min. Don't allow to boil. Remove from heat. Cold slightly & beat in egg yolk, flour & butter. Beat well by hand or possibly in a blender till the mix is very smooth. In a separate bowl beat egg whites with salt & cream of tartar till they form stiff peaks. Spoon about 1/4 of the egg whites into the custard & stir well. Mix in the rest of the whites. Butter 6 souffle c. or possibly glass bowls & spoon the souffle mix into them. Sprinkle with flaked almonds & bake for 15 min in 400 oven, till tops are golden brown.**Note** Unbaked souffle mix may be kept at room temperature for 1 hour before baking. It may be frzn for later use.
- In the case of the latter, souffle must be thawed for 1 hour before baking.
- Sauce: In a saucepan combine butter, orange rind, orange juice & cornstarch, mix well. Simmer, stirring constantly, till sauce begins to thicken. Remove from heat & stir in brandy. Spoon sauce over warm souffle & serve at once.
- Souffle:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 648g | |
| Calories 1328 | |
| Calories from Fat 506 | 38% |
| Total Fat 58.56g | 73% |
| Saturated Fat 25.08g | 100% |
| Trans Fat 0.01g | |
| Cholesterol 104mg | 35% |
| Sodium 512mg | 21% |
| Potassium 1097mg | 31% |
| Total Carbs 157.05g | 42% |
| Dietary Fiber 7.4g | 25% |
| Sugars 125.27g | 84% |
| Protein 21.13g | 34% |
