• 4 eggs, separated
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup rum
  • Directions

    Beat yolks of eggs and sugar well. Add vanilla. Whip whites with salt. Fold into yolks lightly. Pour into baking dish or individual ramekins. Bake at 325 degrees for about 25 minutes or until firm. Pour rum over soufflê at table, light and let burn out.

    Serves 6

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