Cold lemon soufflé or Bavarian cream from Joy of Cooking (75th Anniversary Edition 2006) (page 817) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • whole milk
  • lemons
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Chill 4 hours for a soufflé, or 8-12 hours for a Bavarian cream.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweetened whipped cream; Custard sauce (Crème Anglaise); Fresh raspberry sauce (Raspberry coulis)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill 4 hours for a soufflé, or 8-12 hours for a Bavarian cream.

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