Home · Recipes · Historical Cookbook · Casseroles

Cream Soufflé

4 servings

Ingredients

• 0.5 l thick sour cream
• 4 pcs egg yolks
• 60 g fine flour
• 60 g sugar
• vanilla or grated lemon zest (a little)
• 4 pcs egg whites

Instructions

1. Whip the thick sour cream well, then gradually stir in egg yolks, flour, sugar, and vanilla or lemon zest.
2. After about ¾ hour of beating, carefully fold in the beaten egg whites.
3. Bake the soufflé in the mold for ¾ hour and serve with Chaudeau or red wine sauce.

Modernized from a treasured 19th-century German cookbook.