| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emp, Ready stead | 1 | Servings | |
INGREDIENTS
| 110 | g | Caster sugar |
| 25 | g | Butter |
| 2 | T | Flour |
| 4 | Milk | |
| 2 | T | Drambuie |
| 3 | Egg yolks | |
| 3 | Egg whites whipped with 2 | |
| tbsp caster | ||
| sugar until the mix forms | ||
| soft peaks | ||
| 4 | Nectarines, peeled and | |
| divided | ||
| into segments | ||
| 2 | T | Caster sugar |
| 4 | Water | |
| 1 | Vanilla pod |
INSTRUCTIONS
Preheat the oven to 220c/425f. Place the 110g sugar into a frying pan and allow to form into a caramel. Set aside to cool a little. 2 Melt the butter and stir in the flour. Pour in the milk, stirring continuously until you have a thick sauce. 3 Add 1 tbsp Drambuie and the egg yolks, stir well and set aside. Butter and sugar 4 x 120ml individual ramekins, chop a few segments of nectarine and place at the bottom. 4 Fold the egg whites into the white sauce, pour into the ramekins, and bake in the oven for 10-12 minutes. 5 Place the remaining fruit in a saucepan with 2 tbsp caster sugar, 4fl oz water and the vanilla pod. Allow to simmer for 8-10 minutes. 6 Oil the underside of a large bowl. When the caramel is the consistency of runny honey, drizzle it in across the bowl criss-cross fashion using a metal spoon, to make a basket. 7 Serve the souffles hot with the poached fruit and caramel basket. Converted by MC_Buster. Per serving: 866 Calories (kcal); 42g Total Fat; (45% calories from fat); 19g Protein; 94g Carbohydrate; 709mg Cholesterol; 292mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 636
Calories From Fat: 313
Total Fat: 35.4g
Cholesterol: 594.1mg
Sodium: 27mg
Potassium: 1170.4mg
Carbohydrates: 71.1g
Fiber: 9.7g
Sugar: 43.3g
Protein: 15.5g