| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 250 |
ml |
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 |
tb |
Clotted cream to serve |
INSTRUCTIONS
PASTRY CREAM
TO LINE THE MOULDS
SOUFFLE
PRUNES IN ARMAGNAC
Preheat the oven to 190°C/375°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.
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