Basic Dessert Soufflé Recipe

Preparation info

  • Serve immediately to

    4 or 6

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ cup sugar
  • ½ cup flour
  • ½ teaspoon


  1. Read general soufflé information. Stir sugar, flour, and salt together in a saucepan with a whisk. Add cream. Stir-cook over low heat. Custard will be very thick.
  2. Remove from heat. Mix some hot sauce into yolks and then pour back into sauce and blend. Add vanilla. Cover and let sauce cool until you are ready to finish the s