4 tb Butter
6 tb Flour
6 tb Sugar
1 1/2 c  Milk
5    Eggs, separated
2 ts Vanilla

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 abt. 20 min. Serve hot,
sprinkled with powdered sugar.

VARIATION: Omit vanilla and replace with 1 tb. grated orange or
tangerine peel (Soufle Portocaliou E Mandnarinou).