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
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.