| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
The, Alex, Factor |
5 |
servings |
INGREDIENTS
| 30 |
g |
Soft butter; (1oz) |
| 60 |
g |
Caster sugar; (2oz) |
| 150 |
g |
Caster sugar; (5oz) |
| 90 |
g |
Pastry cream; (3 1/2oz) |
| 6 |
|
Egg whites |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
TO LINE THE MOULDS
FOR THE SOUFFLES
Pre-heat the oven to 190°C/375°F/gas mark 5.
Brush the insides of the moulds with the softened butter then
sprinkle with the caster sugar and turn the moulds to coast evenly
and shake off any excess.
Warm the pastry cream slighly and set aside.
Mark a very dark caramel with the 150g of caster sugar then whisk 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 whites
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.'s for 8-10 minutes in the preheated oven and serve
immediately.
Converted by MC_Buster.
Per serving: 65 Calories (kcal); 5g Total Fat; (64% calories from
fat); 4g Protein; 2g Carbohydrate; 13mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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