|Lightly foamy egg whites with beautiful flecks of vanilla bean.|
InspirationJules Food Greek Yogurt Souffle
My only real change was to add some almond extract, which makes it similar to a cheesecake Husband Jeff likes to make with a sour cream-almond topping.
- 1 cup plain Greek yogurt
- 3 lg egg yolks
- 3 tablespoons flour
- 1/8 two salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 lg egg whites
- 1/8 tsp cream or tartar
- 1/4 cup sugar
|Closeup of a sugared ramekin.|
|that's actually a hard peak, it stands up on it's own. |
I beat it a little too long, but it was fine.
Bake on the tray for 15 minutes until risen and lightly brown.
VerdictLight-but-decadent out of the oven. Cheesecake-like after chilling.
It probably also didn't help that I used whole wheat flour, which soaks up more liquid than standard white flour, so the end result was a little drier. I'm adding white wheat flour to my grocery list for dishes like this where you need the delicacy of white flour. I've made too many things lately that were too heavy from the whole wheat flour.
Sonny D wouldn't try it, but that was his loss. Husband Jeff was glad I used the almond flavor so they reminded him of his cheesecake. I liked that they weren't real yogurt-y since I don't like the tang of yogurt.