Wayne Gisslen

Vanilla Souffle

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Preparation info
  • portions:

    10

    portion size: 4½ oz 125 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Work the flour and butter together to form a smooth paste.
  2. Dissolve the sugar in the milk and bring to a boil. Remove from the heat.
  3. With a wire whip, beat in the flour paste. Beat vigorously to make sure there are no lumps.
  4. Return the mixture to the heat and bring to a boil, beating constantly. Simmer for several minutes, until the mixture