Caramel Praline Souffle
here is a recipe for caramel praline souffle, but the measurements are in 
grams. 
here are some conversion sites and information for you to cook this 
recipe. 
 
 
http://allrecipes.com/cb/ref/convert/conversions_grams.asp 
 
  us cups to grams
1/8 cup  ...... 15 grams
1/4 cup  ...... 30 grams
1/3 cup  ...... 40 grams
3/8 cup  ...... 45 grams
1/2 cup  ...... 60 grams
5/8 cup  ...... 70 grams
2/3 cup  ...... 75 grams
3/4 cup  ...... 85 grams
7/8 cup  ...... 100 grams
1 cup  ...... 110 grams
 
http://food4.epicurious.com/hypernews/get/emerg/499/1.html 
 
how to convert grams to cups/tablespoons, etc. 
 
1 oz.  = 2 tablespoons = 28.35 grams, so 1 tablespoon is approximately 15 g
  found this conversion chart very useful atwww.thegingertree.com
 
 
 
 
this sweet, rich dessert is a wonderful finale to a light dinner and is 
lovely served with a berry sorbet. it is best served in individual souffle 
dishes. 
 
 
1 cup  milk
40 sugar
40 flour
20 butter
3   egg yolks
4   egg whites
100 powdered vienna almonds
2 tsp  rum
1-1/2 Tbsp  sugar
80 roughly chopped vienna almonds
  extra butter and sugar for preparing souffle dishes.
 
 
prepare the souffle dishes by lightly brushing them with melted butter and 
then sprinkling the sugar around the sides and base of the dish. tip out 
any excess. remove 3 tablespoons of milk from the 1 cup necessary, and 
heat the remaining milk. in a mixing bowl, place the 40g. of sugar, the 
flour, and the 3 tablespoons of the milk and whisk together. add a little 
of the heated milk, whisking continuously then pour the entire mixture 
into the saucepan containing the remaining milk. heat gently and simmer 
for 2 minutes. add the butter then cover the saucepan and allow to cool 
for 15 minutes. stir in the egg yolks, mixing well then add the powdered 
almonds and rum. in a separate bowl, whisk the egg whites until they are 
very soft. add the remaining sugar and continue beating until the egg 
whites are firm but not dry. carefully fold the egg whites into the 
batter, taking care not to lose the volume. pour the batter into the 
prepared dishes until they are 1/3 full, then sprinkle the roughly chopped 
vienna almonds over the surface. pour the remaining batter over the 
almonds and fill the souffle dishes 3/4 full. bake at 200 c. for 12-15 
minutes. or until set but slightly 'wobbly' dust with icing sugar and 
serve. 
 
serves 6-8 
metric conversion site 
http://www.onlineconversion.com/ 
 
-- 
(ID: 10021) Mirror: rec.food.recipes: Fri, Nov 14, 2003


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Caramel Praline Souffle
Frozen Caramel Souffle
Pralines
pecan pralines
Praline Confections
Praline Candy
praline cheesecake
praline cheesecake
pecan pralines
pecan pralines
praline biscuits
Praline Cookies
Praline Sweet Potatoes
praline pecan cheesecake
Pecan Pralines (4) Collection
Louisiana Pecan Pralines
praline popcorn crunch
pecan praline cheesecake
pecan praline cheesecake
Pecan Praline Cheesecake

>> More Related Recipes