Chocolate Souffle
—Makes 4 to 6 servings
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup undiluted Carnation Evaporated Milk
2 squares (2 oz.) melted bitter chocolate
½ cup granulated sugar
3 eggs
1 teaspoon vanilla
Prepare cream sauce by combining flour with butter over low heat. Gradually add Carnation. Stir constantly until thickened (about 5 minutes). Add melted chocolate and sugar. Separate eggs. Beat yolks until thick. Add small amount of chocolate sauce to egg yolks and return to sauce mixture over low heat. Stir until thickened (about 2 minutes). Beat egg whites until stiff. Fold egg whites and vanilla into chocolate mixture. Pour into 1½-quart buttered casserole. Place in pan of hot water. Bake in moderate oven (350° F.) about 45 minutes. Serve at once.
