Surprise Vanilla Iced Souffle

Ingredients

• 1 quart milk
• 1 oz. cornflour
• 1 lb. sugar
• 2 eggs
• 3 whites of eggs
• about half a teaspoonful of vanilla essence

Method

1. 1

   Put the sugar and 1.5 pints of milk in a pan and bring to a boil.

2. 2

   Mix the cornflour with the remaining half-pint milk, pour this into the pan and stir until it boils again.

3. 3

   Pour the boiling mixture over the whisked eggs, add vanilla essence, and mix well.

4. 4

   Freeze this mixture and put it into a mould.

5. 5

   Whisk the egg whites with sugar, cover the pudding with it, and brown in a hot oven for about one minute.

6. 6

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 78. The excerpt below is the record exactly as published.

1 lb. sugar 2 tablespoonfuls coffee essence 6 drops vanilla essence Put the milk and sugar into a pan and bring to the boil. Whisk up the eggs and yolks until very light, pour the boiling milk over these and mix well. Return this to the pan and stir it over the fire until it thickens. It must not boil. Strain this and allow to cool ; when cool, add the coffee essence and vanilla essence. Put this into the freezer and freeze it in the usual way. TEA ICE CREAM. 1 his is made exactly in the same way as Coffee Ice Cream, but substituting half a pint of very strong tea in the place of coffee essence, and also omitting the vanilla essence. i 128 FRUIT ICES. A variety of simple water ices can be made by using the liquid from bottled or tinned fruits. When making these it is advisable to mash a part of the bottle of fruit used, and after mixing these with the juice, strain it through a hair sieve or very clean cloth. Sugar is then added in the average proportion of f lb. to each 1 quart of juice, but a little judgment is necessary because of the varying natural sweetness of the fruits used. When making a fruit ice, always add the juice of a lemon to each 1 quart of fruit juice. This will intensify the natural flavour of the fruit, and also give the fruity acid twang necessary to all water ices. A combination of two or more fruits may be used such as equal quantities of raspberry and red currant, or cherry and pineapple, etc. If it is possible, the fruit juices should then be diluted with mineral water. A bottle of lemonade added to most fruit water ices is an excellent addition. The mixtures when prepared should be frozen in the usual way and kept on ice until required. SURPRISE VANILLA ICED SOUFLE. 1 quart milk 1 oz. cornflour lb. sugar 2 eggs vanilla essence 3 whites of eggs Put the sugar and 11- pints of milk in a pan and bring them to a boil. Mix the cornflour with the remaining half-pint milk, pour this into the pan and stir round until it boils again. Now have ready the two eggs, which have been whisked up very light, and pour the boiling mixture over them. Add about half a teaspoonful of vanilla essence

Cook this with the app: pantry check, scaling, and the assistant.