Title: Sour Cream Souffle
Categories: Breakfast Southern
Yield: 6 Servings

3		Eggs; separated
1/4	c	Sugar; PLUS
2	tb	Sugar
1/2	ts	Salt
1/3	c	Flour, all-purpose
1 1/2	c	Sour cream
2	ts	Orange rind; grated

Lightly butter and sugar a 1-1/2 quart souffle dish. Cut a piece of aluminum foil long enough to circle the dish, allowing a 1" overlap. Fold foil lengthwise into thirds, and lightly butter and sugar one side. Wrap foil, buttered side against dish, so it extends 3 inches above rim. Secure foil with string.

Beat egg whites until stiff; add sugar, 1 tablespoon at a time, continuing to beat to a stiff meringue. Combine egg yolks and salt, beating well; stir in flour and 1/2 cup sour cream. Fold in remaining sour cream, orange rind, and egg whites. Spoon into prepared souffle dish.

Bake at 350 degrees for 40 minutes or until firm. Remove collar before serving.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

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