INGREDIENTS

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.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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