Basic Cold Soufflé

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ½ pint milk
  • a 1-inch vanilla bean
  • 3


Heat milk with vanilla bean. Remove bean and keep milk hot. Whisk egg yolks and sugar until thick and lemon-coloured. Add hot milk and cook over hot water without allowing mixture to boil. Dissolve gelatine in water and add to custard; strain and cool.

Stir custard mixture over ice, and when it begins to set, fold in whipped cream, followed by egg whites, beaten until stiff but not dry.