Soufflé au kirsch

Kirsch Soufflé

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Keith Floyd

Published 1987

  • About


  • 10 fl oz (300 ml) milk
  • oz (100


Bring the milk, sugar and vanilla to boiling point.

Melt the butter in a large heavy-bottomed saucepan. Sift in the flour little by little, stirring well. When the mixture is bubbling, add the boiling milk in a steady stream; bring back to the boil and beat all the time until thick and smooth. Remove from the heat and allow to cool a little. Beat in the egg yolks and the kirsch.