Peach Souffle

  • 1 can (1 lb) sliced peaches
  • 4 eggs, separated
  • 1/2 cup of sugar
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Grated rind of 1 lemon
  • Whipped cream

Drain peaches, reserving syrup. Dice peaches and put in 2-quart souffle dish. Beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup of sugar. Melt butter or margarine, and blend in flour and salt. Gradually add milk, stirring constantly. Cook, stirring until thickened. Pour mixture over egg yolks. Mix well and cool. Beat egg whites until stiff; gradually beat in remaining sugar. Fold into egg yolk mixture. Add vanilla and lemon rind. Pour onto peaches in souffle dish. Bake in pre-heated slow oven (325F) for 30 to 40 minutes. Serve with reserved syrup and whipped cream.

  • Yields: 6 servings
  • Preparation Time: about 50 minutes