Halvah Souffle

Name: Halvah Souffle
Total time: 55 min
Yield: 6 servings
Cuisine: middle eastern
Ingredients: Softened butter and sugar to prepare souffle dish; 6 lady fingers; 7 ounces halvah; 2 tablespoons cornstarch; 2 tablespoons sugar; Pinch of salt; 5 egg yolks; 2 tablespoons brandy; 1 cup milk; 2 tablespoons all-purpose flour; 5 egg whites

Recipe from Avi Ganor Author and Ron Maiberg

Adapted by Rozanne Gold

Total Time: 55 minutes
Rating: 4(8)
Comments: Read comments

Featured in: A Region's Tastes Commingle in Israel

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

Softened butter and sugar to prepare souffle dish
6lady fingers
7ounces halvah
2tablespoons cornstarch
2tablespoons sugar
Pinch of salt
5egg yolks
2tablespoons brandy
1cup milk
2tablespoons all-purpose flour
5egg whites

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 400 degrees. Butter inside of 5-cup souffle dish and sprinkle with sugar. Line bottom with lady fingers.
Step 2
Crumble halvah and mix to smooth paste with a little water. Add cornstarch, one tablespoon sugar, pinch of salt, egg yolks, brandy and mix.
Step 3
Heat milk almost to boiling, then pour into halvah mixture, beating nonstop with fork. Sift in the flour, mix gently and let cool.
Step 4
Beat egg whites to stiff peaks with one tablespoon sugar. Stir a third into halvah mixture, then fold in the rest. Pour into souffle dish and place a round, buttered piece of foil on top. Bake 25 minutes (do not open door until finished). Serve immediately.