Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

I think we are all a little afraid of serving a soufflé or, for that matter, even having a go at one at home. But they are not so difficult; there are a few golden rules we must all stick to for success: clean whisks and bowls, the soufflé dishes well buttered and sugared, and the oven temperatures right.

The classic sweet soufflé is made from a pastry cream, which is what I’m going to give you here, but I also have a quick and simple alternative. It doesn’t have quite the same dept