1 cup skim milk
½ large vanilla bean, split lengthwise
3 egg yolks
3 tablespoons sugar
¼ cup all-purpose flour
5 egg whites
1/8 teaspoon cream of tarter
1 tablespoon sugar
Vegetable cooking spray
1 teaspoon sifted powdered sugar
1. Combine milk and vanilla bean in a small saucepan. Bring to a boil; remove from heat, cover, and let stand for 30 minutes. Discard vanilla bean. Bring milk to a second boil; remove from heat.
2. Beat egg Yolks and 3 tablespoons sugar 4 to 5 minutes or until they are thick and lemon colored. Add flour, and stir with a wire whisk until blended. Gradually stir one-fourth of the hot mixture into the yolk mixture; add yolk mixture to remaining hot mixture, stirring constantly with a wire whisk.
3. Cook yolk mixture over medium heat 3 minutes or until thick; stir constantly with a wire whisk. Remove from heat; pour into a bowl. Cover with plastic wrap, and let cool to room temperature.
4. Beat egg whites ( at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Add 1 tablespoon sugar, beating until stiff, but not dry. Stir one-fourth of egg white mixture into yolk mixture, scoop remaining egg white mixture on top. Using a rubber spatula, gently fold remaining whites into yolk mixture. Spoon into 1-1/2 quart souffle dish coated on bottom with cooking spray.
5. Place dish in a 13 x 9 x 2 inch pan; por hot water into pan to depth of 1 inch. Bake at 350o for 50 minutes or until puffed and golden. Sprinkle with powdered sugar. Serve immediately.
Yield: 6 servings (about 124 calories per 1 cup serving).
