This is a wonderful and easy way to make a soufflé. I prefer to use 4 or 5 ounce individual ramekins.
A milk pudding that dates back to the Middle Ages, syllabub was first prepared by milking the cow straight into a bowl containing “Sille”, a wine that used to be made in France’s Champagne region. “Bub” was medieval slang for a bubbly drink. There are a number of syllabub recipes in 18th and 19th century Irish cookbooks. This modern version calls for a sweet dessert wine and whipped cream.