Coffee Soufflé

Ingredients

• 1½ cups coffee infusion
• ½ cup milk
• ⅔ cup sugar
• ¼ teaspoon salt
• 3 eggs
• ½ teaspoon vanilla
• 1 tablespoon granulated gelatine

Steps

1. Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.

More recipes with coffee, milk, eggs, vanilla or gelatin

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.