Melt butter. Slowly add flour, and blend it in with a wooden spoon.
Put the sugar into a pot with the milk and heat to scalding but do
not boil. Remove from the heat and pour into the flour; stir quickly
to make a thick cream. This may be returned to the heat for a few
minutes if necessary. Partially cool. Beat the egg yolks with the
vanilla until very thick. Beat the egg whites until stiff but not
dry. Add yolks to cream mixture; stir well. Fold in the beaten
whites. Pour into buttered glass baking dish or into 6 or 8
individual buttered remekins.
Bake immediately in preheated 300°F oven for about 20 minutes. Serve
hot, sprinkled with powdered sugar.
Variation:
Omit vanilla and replace with 1 tb grated orange or tangerine zest
(Soufle Portocaliou E Mandarinou).
