Soufflé Glacé Recipe

Make custard base

Combine 1 cup whole milk and 1 cup heavy cream in a medium saucepan with 3 tablespoons granulated sugar and the scraped seeds of the vanilla bean (or 1 tsp vanilla). Warm over medium heat until steam appears and the mixture just begins to simmer at the edges. Do not boil.

Whisk 4 large egg yolks in a heatproof bowl until smooth. Temper the yolks by slowly adding about 1/3 cup of the hot milk-cream mixture while whisking constantly. Continue adding another 1/3 cup, then pour the yolk mixture back into the saucepan with the remaining milk-cream, whisking constantly.

Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil or the eggs will curdle. Remove from heat.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and the vanilla pod. Stir in the optional 1 tablespoon liqueur or fruit purée now, if using. Cool to room temperature, then chill thoroughly in the refrigerator (at least 2 hours) until cold. Cooling will help the final soufflé glacé set faster.

Whip meringue

Ensure the mixing bowl and whisk are clean and grease-free. In a large bowl, combine 4 large egg whites with a pinch of salt and 1 teaspoon cream of tartar (if using). Beat on medium speed until soft peaks form.

Gradually add 6 tablespoons granulated sugar, a tablespoon at a time, while continuing to beat. Increase speed to high and whip until glossy, stiff peaks form and the sugar is dissolved (rub a little meringue between finger and thumb to check for grit).

Reserve about 1/4 of the meringue to lighten the custard; this makes folding easier and keeps volume.

Lightly butter the inside of your chosen molds or a loaf pan with the 1 tablespoon unsalted butter, then sprinkle the 2 tablespoons granulated sugar inside, tapping out any excess so the interior is evenly coated. This helps create a light crust on the finished soufflé glacé.

Whisk the chilled custard briefly to loosen it. Fold the reserved 1/4 meringue into the custard gently to lighten it: use a large spatula and fold with sweeping motions, keeping as much air as possible.

Gently fold the remaining 3/4 of the meringue into the custard in two additions. Use broad strokes: cut down through the center, sweep across the bottom, and fold over the top. Do not overmix; you want a uniform pale, airy mixture with minimal deflation.

Pour the finished mousse-like mixture into the prepared molds or loaf pan. Smooth the top with an offset spatula. Tap gently on the counter once to release any large air pockets.

Cover the molds tightly with plastic wrap (press the wrap directly onto the surface if possible to minimize freezer crystals) and freeze until firm, at least 6 hours and preferably overnight.

To unmold, briefly dip the outside of the mold in warm (not hot) water for 5–10 seconds to loosen the edges, then invert onto a serving plate and lift the mold away carefully. If using a loaf pan, run a thin knife around the edges first.

Slice with a warm, dry knife (dip the knife in hot water and wipe dry between cuts for clean slices). Garnish as desired with fresh fruit, a fruit coulis, chocolate shavings, or a dusting of powdered sugar. Serve immediately; the texture should be airy, cold and spoonable like a frozen soufflé.