Soufflé Rothschild

Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups sifted all-purpose flour
  • 1 cup sugar
  • 4 whole eggs
  • 8 egg yolks
  • 4 cups milk
  • 1 piece of vanilla bean (1 inch)
  • ½ cup butter
  • ¾ cup finely cut candied fruit
  • 2 tablespoons kirsch (optional)
  • 10 egg whites, stiffly beaten


    1. Preheat oven to moderate (375°F.).

    2. Combine the flour, sugar, the whole eggs and three of the egg yolks in the top part of a double boiler.

    3. Bring the milk barely to a boil and pour it over the egg mixture, stirring rapidly.

    4. Add the vanilla bean and stir with a wire whisk until the sauce is thickened and smooth. Add the butter to the sauce.

    5. Stir in the five remaining egg yolks. Sprinkle the candied fruit with kirsch and fold it into the mixture. Discard the vanilla bean.

    6. Mix half of the stiffly beaten egg whites into the soufflé mixture with a wire whisk. Fold the mixture into the remaining egg whites.

    7. Butter two two-quart soufflé dishes generously and sprinkle the bottoms and sides with sugar. Divide the soufflé mixture between the dishes.

    8. Bake the soufflés for thirty to thirty-five minutes, until they are well puffed and browned. Serve immediately, with sweetened whipped cream flavored with kirsch.