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Benedictine soufflé from Fécamp


20 min

20 min



  • 1 large knob of butter
  • 2 tablespoons of flour
  • 2 cl of Benedictine of Fécamp
  • 90 g of caster sugar
  • 3 dl and a half of milk
  • 100 g of candied fruit
  • 4 eggs
  • 5 egg whites
  • Icing sugar
  • 1 vanilla bean


  1. Begin by macerating the candied fruit in small pieces with Benedictine.
  2. Grease a soufflé dish,
    or failing that, a vegetable dish.
  3. Pass in and around a handful of caster sugar.
    Then put it all to boil with the vanilla.
  4. Separate the 4 yolks from the whites and in a bowl,
    Whip the sugar, the yolks,
    add and mix the flour, then the candied fruit with the liqueur.
  5. Firmly mount the 5 whites and gently mix 1/3 with the preparation,
    then the 1/3 and finally the rest by cutting and lifting the dough with a spatula.
  6. Lining the mold first.
  7. Dust with powdered sugar.
  8. Then put in the oven thermostat 6 (180°) for 20 minutes.
  9. Avoid jostling the mold during cooking and open the door too often.
  10. Your soufflé is ready to be eaten.

Good appetite!

*Alcohol abuse is dangerous for health, consume with moderation.

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