Halvah Souffle

• 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

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

butter, fingers, halvah, cornstarch, sugar, salt, egg yolks, brandy, milk, flour, egg whites

Taken from cooking.nytimes.com/recipes/4345 (may not work)