Soufflés

Having failed to get some delicious Iceland cheese soufflés, as in their wisdom they only sell them at Xmas, today, I thought I'd make one from scratch.
I haven't made a soufflé for about thirty years!
I've got a recipe I saved from the Mendip Times but, it says, "scald the milk with bay leaf and onion" I won't use the onion, because it doesn't agree with me, but, what does scald mean?
Do I just heat it to boiling?

Re: Soufflés

Have a look at this simple recipe and explanations Tessa

http://www.deliciousmagazine.co.uk/s...make-souffles/

Re: Soufflés

I confess I've never made a souffle, but would like to try.

I think 'scald' means heat to steaming point without boiling?

Re: Soufflés

As the link above says, souffles can strike fear into most cooks but once you have tried them they are very easy to do ,

Re: Soufflés

Good luck, you are a brave lady!

Re: Soufflés

I remember my soufflés were splendid! Just have to get me mojo back!