Cocoanut Souffle

Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.

2 tablespoons butter, melted
3 tablespoons flour
4 tablespoons sugar
3/4 cup milk
Few grains salt
3 egg yolks, well beaten
3 egg whites, stiffly beaten
1 1/2 cups cocoanut, shredded
1 1/2 teaspoons pure vanilla extract

Combine butter and flour, add sugar, milk and cook over hot water in double boiler until thick, stirring constantly. Cool slightly and add egg yolks. Fold into egg whites, then fold in cocoanut, salt, and vanilla. Turn into greased baking dish, place in pan of hot water and bake in moderate oven (325° F.) 50 minutes, or until firm. Serve with lemon sauce.

Cocoanut Souffle

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