Caramel Souffle Orange And Prunes In Armagnac Clotted Cre

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		New, Superchefs	1	Servings

INGREDIENTS

250		Milk, 1/2 pint
1		Vanilla pod, split and
		scraped
4		Egg yolks
50	g	Caster sugar, 2oz
15	g	Plain flour, 1/2oz
10	g	Corn flour, 1/4oz
20	g	Soft butter, 3/4oz
50	g	Caster sugar, 2oz
150	g	Caster sugar, 5oz
100	g	Pastry cream, 4oz
4		Egg whites
1/4		Lemon, juice of
200	g	Prunes, plummed in 4 tbsp
		of Armagnac 7oz
		Zest and segments of 2
		oranges
4	T	Clotted cream to serve

INSTRUCTIONS

Preheat the oven to 190Ã¸C/375Ã¸F/gas mark 5.  Bring the milk to the
boil with the vanilla pod. Set aside. Cream  together the egg yolks and
sugar, then whisk in the flour and  cornflour. Pour approx one third of
the hot milk onto the egg, sugar  and flour mixture and whisk until
well blended. Add the remaining  milk then return to the stove and
bring to the boil whisking  continously. Transfer to a bowl and cover
with clingfilm until needed.  Brush inside of the moulds with the
softened butter then sprinkle  with the caster sugar and turn the mould
to coat evenly and shake off  the excess. Warm the pastry ceam slightly
and set aside.  Make a very dark caramel with the 150g of caster sugar,
then whisk  half of this quickly into the pastry cream. Beat the egg
whites to  soft peaks with the lemon juice then take a third of this
and whisk  into the pastry cream/caramel mixture. Gently fold the
remainder of  the egg white into this then fill the moulds.  Smooth off
the top with a palette knife then using your thumb and  forefinger,
make a slight rim between the souffl and the side of the  mould. Bake
the souffl for 8-10 minutes in the preheated oven and  serve
immediately with the oranges and prunes on the side.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 744 Calories From Fat: 321 Total Fat: 36.1g Cholesterol: 763.4mg Sodium: 520.4mg Potassium: 1492.2mg Carbohydrates: 76.9g Fiber: 12.2g Sugar: 41.5g Protein: 33.1g