California Valley Raisin Soufflè

A lighter raisin-filled dessert.



  • 3/4 cup (3 ounces) bread flour
  • 2/3 cup (3 ounces) butter
  • 3/4 cup (4 ounces) sugar
  • 1 pint milk
  • 2 tablespoons California raisin paste*
  • 1 cup California raisins
  • 8 egg yolks
  • 9 egg whites (10 ounces)
  • 1/3 cup (2 ounces) sugar


In small saucepan, over medium-high heat, stirring constantly, work flour and butter together to form a smooth paste. In another pan, dissolve 3/4 cup sugar in milk. Add raisin paste; bring to a boil. With a wire whip, beat in flour paste and whole raisins. Return to a boil, beating constantly. Simmer for several minutes, until mixture is very thick and no starch taste remains. Quickly, beat yolks, one at a time, into cooked mixture. Transfer to mixing bowl. Cover and let cool for 5 to 10 minutes.

Meanwhile, preheat oven to 375°F. Butter 14 individual-portion soufflè dishes and coat with granulated sugar; set aside. Then, beat egg whites to soft peaks. Sprinkle in 1/3 cup sugar; continue to beat to firm, moist peaks. Fold egg whites into cooked mixture, until well combined. Divide and spoon into prepared baking dishes, smoothing tops. In 375°F oven, bake for 15 minutes.

Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own, grind or process in a food processor whole California natural raisins equal to twice the amount of raisin paste required (1/4 cup) until very finely chopped and smooth.

Nutrition Facts Per Serving

Calories 270 (42% from fat); Total Fat 13g (sat 7g, mono 4g, poly 1g, trans 0g ); Cholesterol 150mg; Protein 6g; Carbohydrate 33g; (Dietary Fiber <1g; Sugars 27g; ); Iron 1mg; Sodium 150mg; Calcium 66mg; Potassium 208mg

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