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Instructions |
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1.
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In a 9"-wide ovenproof frying pan (attractive enough for serving) or in a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and cornstarch; set aside.
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2.
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In a large bowl, beat egg whites on high speed until foamy, then gradually beat in 6 tablespoons sugar until whites hold stiff peaks.
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3.
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In another bowl, beat egg yolks until thick with remaining 2 tablespoons sugar, peel, and vanilla. Fold yolks into whites.
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4.
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Over high heat, stir citrus juice mixture until boiling. Off the heat, spoon egg mixture in large dollops into the hot sauce.
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5.
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Bake in a 350'F. oven until omelet-souffle is golden brown and jiggles only slightly in the center when gently shaken, 15-20 minutes. Spoon sauce out with souffle; souffle center may be slightly creamy. Offer sour cream to add to taste.
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