Vanilla Soufflé

6 egg yolks
1 ¼ cups sugar
8 egg whites
2 tsp. Ronald Reginald's Melipone^® Mexican Vanilla

Preheat oven to 365º F.

Butter and sugar a large oven dish. Whip yolks and sugar to form a ribbon. Fold in 8 stiffly beaten egg whites and Melipone^® Mexican Vanilla. When almost baked, dust with powdered sugar and return to oven to carmelize.

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