Photo: Eiliv Sonas Aceron
The Madame's Souffle Recipe
9 ingredients
openrecipes
The most exhaustive, detailed instructions on how to make a souffle excerpted from La Bonne Cuisine de Madame E. Saint-Ange - there are few better teachers.
Estimated Nutrition (whole recipe, rough)
1051
Calories
32g
Protein
26g
Fat
166g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Wheat | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 deciliters (1 2/3 cups) of very good milk
- 100 grams (31/2 ounces) of sugar lumps
- 40 grams (1 3/8 ounces) of rice starch or 30 grams (1 ounce) of sifted fine wheat flour
- a nice half vanilla bean
- 5 egg yolks
- 6 egg whites whisked Into a very firm snow
- 30 grams (1 ounce, 2 tablespoons) of fine butter
- 2 tablespoons of confectioners' sugar or superfine sugar.
- A timbale or a souffle dish about 20 centimeters (8-inches) In diameter and 7 centimeters (2 3/4 inches) deep.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes