1 cup skim milk
1/2 cup granulated sugar, divided use
1/3 cup unsweetened cocoa
1/4 cup all-purpose flour
1/8 teaspoon salt, optional
1/2 teaspoon vanilla extract
4 large eggs, separated
1/2 teaspoon cream of tartar
In covered jar or blender
container, shake or blend together milk, 1/4 cup of the sugar,
cocoa, flour and salt, if desired. In medium saucepan over medium
heat, cook, stirring constantly, until mixture boils and is smooth
and thickened. Stir in vanilla. Set aside.
In large mixing bowl at
high speed, beat egg whites with cream of tartar until foamy.
Add remaining sugar, 2 tablespoons at a time, beating constantly
until sugar is dissolved and whites are glossy and stand in soft
peaks. (Rub just a bit of meringue between thumb and forefinger
to feel if sugar is dissolved.) Stir egg yolks into reserved
sauce until well blended. Gently, but thoroughly, fold yolk mixture
into whites. Carefully pour into 1 1/2 to 2-quart souffle dish
or staight-sided casserole.
Bake in preheated 350°F
oven until puffy, delicately browned and souffle shakes slightly
when oven rack is gently moved back and forth, about 30 to 40
minutes. Serve immediately.
Makes 4 to 6 servings.
For a Souffle to serve
6 to 8, use:
1 1/2 cups skim milk
3/4 cup granulated sugar, divided use
1/2 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt, optional
3/4 teaspoon vanilla extract
6 large eggs, separated
3/4 teaspoon cream of tartar
Bake in 2 to 2 1/2-quart
souffle dish or straight-sided casserole in preheated 350°F
oven about 45 to 55 minutes.
For 8 individual souffles,
use proportions for 6 to 8 servings and bake in 8 (10-ounce each)
souffle dishes or ramekins in preheated 350°F oven about
20 to 25 minutes.
Recipe and photograph provided
courtesy of the American Egg Board.
